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.
27 thoughts on “In the Kitchen: Bacon-Swiss Chicken”
This is freakin’ hilariously… drool-inducingly… AWESOME! I’ll be tripling it for the RiceCakes and their Papa though!
I learned two new things that make me wonder if we’re actually clones… 1) We both would rather copy recipes from that restaurant with the badly accented narrator than actually pay them money to make our food. 2) We both don’t like to measure our meat after we pound it. I mean… I guess I WILL if someone was into that sort of thing but… seriously… why bother?
Ha! I love making restaurant copycats. But sometimes I really like to be waited on and have someone else do the cooking too!
*Drool* My God, that sounds delicious!!
I will try this later in the week – gotta make enough for six though.
And I never, ever measured my meat.
It’s easy enough to double, triple, whatever! Let me know how it turns out!
Oh goodness, you are killing me. I’m sending this post to my domestic husband immediately!!
Sigh. A domestic husband is a great thing. I’ve heard about those…
This should be a linky. Just sayin’.
If I ever move to self hosted, I’ll be sure to do that!
Yum. Is there any chance your family would want to move to my neighborhood?
I think we’ve decided on further south…
YUM. I think I can get on board with this. Who doesn’t love bacon and cheese??
Right? Bacon and cheese are gifts from God.
Yum. That whole plate up there looks delicious.
It was a good meal. What little of it I got to eat without the kid mooching off.
Measuring meat my after pounding it??? No comment.
“MY MEAT” idiot.
How’s about you and I open a restaurant? I’ll eat, you’ll cook.
I don’t think I would make much money then!
You had me at bacon.
I wonder if bacon will still be popular next year or if everyone will say “That’s soooo 2011.”
This looks really good. My husband hates mayo so he would never allow it on any of his food but bacon, yum!
Hm, maybe he wouldn’t notice the mayo? Or you could just buy pre-made honey mustard.
Mmmm….. yum. And I love that you left out those nasty mushrooms. Yuck.
I never measure the thickness of my chicken…. that’s to much damn work!
Poor mushrooms. They always get left out here. I adore them though.
Wow – what an amazing flavor combination! A trifecta of delicious! Thanks for sharing this one…YUM!
It’s not the least bit healthy, Ann. I’m sorry. 😦