Bacon, cheese, and chicken––a winning combination in my book!

Last Thursday, I featured Christian historical fiction writer Michelle De Bruin on my blog. She graciously agreed to share one of her favorite recipes. When I saw the word “bacon,” that’s all I needed to know! I can’t wait to try this. Thanks, Michelle!

Bacon Cheese Topped Chicken

A recipe from Michelle De Bruin

½ cup Dijon mustard

½ cup honey

4 ½ teaspoons vegetable oil, divided

½ tsp lemon juice

4 boneless skinless chicken breast halves

1 cup shredded co-jack cheese

8 bacon slices, cooked

Sal, pepper, paprika

In a bowl, combine the mustard, honey, 1 ½ teaspoons of oil, and lemon juice. Pour ½ cup into a large ziplock bag. Add the chicken. Seal the bag and turn to coat the chicken. Refrigerate for 2 to 8 hours. Refrigerate the remaining marinade. Drain and discard the marinade from the chicken. In a large skillet over medium heat, brown the chicken on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased 9 x 13 baking dish. Top with cheese. Cut bacon strips in half and place in a crisscross pattern over the chicken. Bake uncovered at 375 degrees for 20 minutes.