Honey Mustard and Bacon Smothered Chicken Breast

Optimize flavor by assembling and freezing fresh chicken breasts, to be defrosted and baked right before serving.  

 

Recipe Yields: 24 servings (1 breast per serving)
Recommended Packaging: aluminum tins or other packaging of choice

Ingredients and Directions:

24 boneless, skinless chicken breast halves
salt and ground black pepper

Work in batches as necessary. Remove any visible fat and gristle from each chicken breast. Place one breast, boned side up, between 2 sheets of plastic wrap. Working from the center to the edges, lightly pound each chicken breast with the flat side of a meat mallet to approximately ½-inch thickness.

To assemble uncooked: Place 4 fresh (not previously frozen) breasts (or 1 per serving) in each tin. Continue with directions as follows.

1 pound bacon

Work in batches as necessary. In the same skillet over medium heat (or in oven), cook bacon until crisp. Drain and crumble or chop bacon. Sprinkle over chicken breasts, dividing evenly among tins.

¾ cup Dijon mustard
¾ cup honey
6 tablespoons corn syrup
6 tablespoons mayonnaise
3 cups shredded Colby or cheddar cheese

In a large bowl, mix together mustard, honey, corn syrup, and mayonnaise. Spoon over chicken breasts and bacon, dividing evenly among tins. Sprinkle ½ cup (or 2 tablespoons per serving) cheese over chicken chicken breasts. Cover with a sheet of plastic wrap, pressing down to cling to food. Apply lid. Freeze.

Reheating Instructions:

Defrost in refrigerator. Preheat oven to 350°. Remove board lid and plastic wrap. Cover loosely with foil to prevent drying.  Bake fresh chicken until done (approximately 30-40 minutes).

Submitted by:  Caroline B.

 

Source:  www.cookingamongfriends.com