Cheesy Bacon Chicken with Mustard Marinade
Try this Cheesy Bacon Chicken with Mustard Marinade recipe.
Try this Cheesy Bacon Chicken with Mustard Marinade recipe.
- Carbohydrate 71.529119672403 g
- Cholesterol 749.372 mg
- Fat 94.0078133322656 g
- Fiber 0.192250002821537 g
- Protein 273.756619166994 g
- Saturated Fat 47.3610225832547 g
- Serving Size 1 1 recipe (1271g)
- Sodium 1832.680041671 mg
- Sugar 71.3368696695815 g
- Trans Fat 6.82826158332034 g
- Calories 2263 calories
Step-by-step
- In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.
- Place 8 pieces of bacon on a baking sheet lined with foil and bake for about 15 minutes at 425 degrees F. When bacon is done (slightly crispy but not burnt, you will be baking it more later) remove from oven and set aside to cool. (This can be done well in advance)
- Place chicken breasts on a large plate or small baking dish. Pour 2/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours.
- Chill the remaining marinade until later.
- When you are ready to prepare the chicken, preheat the oven to 375 degrees F.
- Season the chicken with salt and pepper.
- Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown. (seared- you will be baking it more)
- Turn heat off and remove skillet.
- Brush each seared chicken breast with a little of the reserved extra honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
- Stack two pieces of cooked bacon on each chicken breast.
- Spread 1/2 cup of Monterey Jack cheese into each breast.
- Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear.
- Put extra honey mustard marinade into a small bowl to serve on the side.
Balancing the Plate
Heavy proteins blanketed in melted dairy demand acidic, low-starch partners to reset the palate between bites. Steamed green beans tossed with a bright vinaigrette cut through the richness of Monterey Jack and cured pork. Roasted root vegetables also work well, provided they are cut into small dice to roast evenly at 375 degrees Fahrenheit alongside the skillet.
Acid and Sugar Dynamics
Prepared yellow mustard provides sharp acetic acid, whereas honey introduces dense sucrose that browns rapidly in hot oil. Using preserved condiments like bottled citrus juice and commercial yellow mustard ensures consistent viscosity in the marinade, though fresh lemon juice yields a brighter top note if substituted at a one-to-one ratio. Marinades containing high sugar levels must be applied cautiously prior to pan-searing to prevent acrid burning.
Managing Residual Moisture
Boneless, skinless poultry requires careful handling to prevent surface steaming rather than proper browning. Patting meat completely dry with paper towels before applying oil guarantees an even golden crust during the three to four minutes of initial stovetop searing. Resting the chicken briefly on a wire rack prevents pooling juices from softening that exterior crust before the final bake.
