- ½ cups Dijon Mustard
- ½ cups Honey
- ½ whole (juice Of) Lemon
- ½ teaspoons Paprika
- ½ teaspoons Salt
- Crushed Red Pepper (optional To Taste)
- 6 whole Boneless, Skinless Chicken Breasts
1 poundThick Cut Bacon
- Bacon Grease
- Sharp Cheddar Cheese, to taste
- Canola Oil
Preparation InstructionsTo begin, make the marinade. In a large bowl mix together ½ cup
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
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