Honey Mustard and Bacon Smothered Chicken Breasts
This is a great recipe and can be made ahead and frozen for future dinners.
Recipe Yields: 24 servings (1 breast per serving)
Recommended Packaging: freezer tins or other packaging of choice
Ingredients and Instructions
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.
To assemble precooked: In a large skillet over medium-high, heat oil. Season each breast with salt and pepper and sauté approximately 5 minutes on each side, or until cooked through. Place 4 breasts (or 1 per serving) in each tin.
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 board 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 precooked chicken until bubbly around the edges and heated through (approximately 20-25 minutes). Bake fresh chicken until done (approximately 30-40 minutes).
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