I love perfect trios. Red, white and blue. The Scarecrow, The Lion and The Tin Man. Jack, Chrissy and Janet. The Bee Gees.
And of course: Chicken, bacon and Swiss.
My bacon-Swiss chicken is a bit like a certain famous dish at that overpriced-but-tasty chain restaurant that uses a bad Aussie accent and cheesy commercials to promote itself. The cheese is different – as is the lack of any fungus tucked under the other toppings poised and ready to gross out my husband – but the basic slightly-greasy goodness is the same.
4 slices baby Swiss cheese
4 slices bacon
2 large boneless, skinless chicken breast
2 tbsp olive oil
2 tbsp Kick’n Chicken seasoning (or whatever you have around the house)
1/3 cup honey
¼ cup mustard
2 tbsp mayonnaise
shredded cheddar (optional)
Trim excess fat off the chicken breasts. Cover with plastic wrap and beat the hell out of ‘em until they are of a nice, uniform flatness. I’m not going to tell you to pound to ½ inch thickness, because who really goes around measuring their meat after they pound it?
Put your hand down.
Drizzle a bit of the oil over the chicken then season well with salt, pepper and seasoning mix. Wrap in plastic wrap and refrigerate for 20 minutes.
Cook your bacon using whatever method you prefer: skillet, microwave, oven or idling engine. Set out to drain on a paper towel.
Mix the mayo, mustard and honey and set aside.
Preheat the oven to 350 degrees Fahrenheit. Pour the rest of the oil in a skillet and brown the chicken breasts.
Cover a cookie sheet with foil and place the chicken on top. Cover with the mustard mixture, bacon and sliced cheese. If you like a bit more color, cover the Swiss with a bit of shredded cheddar.
Bake for about 20 minutes until the chicken reaches 165 degrees Fahrenheit.
*Yields one man-sized serving, one mama-sized serving and one extremely-picky-but-will-eat-this-every-time-toddler-sized serving.