Recipe/photo credit: The Pioneer Woman Cooks.
boneless, skinless chicken breasts
thick cut bacon
1/2 c. honey
1/2 c. Dijon mustard
juice of 1/2 lemon
1/2 t. paprika
1/2 t. salt
crushed red pepper(if desired)
sharp cheddar cheese
Directions: Mix together honey, Dijon mustard, lemon juice, paprika, salt and a sprinkle of crushed red pepper(if desired). Whisk until smooth.
Rinse chicken breast and pat dry. Pound chicken between 2 sheets of wax paper until about 1/2 – 3/4 inch thick. Add chicken to marinade, cover with plastic wrap and place in refrigerator for 1-3 hours.
While the chicken marinades, fry up some bacon. When finished reserve 1/4 cup of the bacon grease and clean out skillet.
When the chicken is finished marinating, preheat oven to 400 degrees. Remove chicken from the refrigerator and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of canola oil in the clean skillet over medium high heat. When the grease is hot add 2 or 3 pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet . If cooking many pieces of chicken, repeat skillet process and remove to baking sheet. Place chicken into preheated oven and cook for about 10 minutes. Remove from oven.
Lay a few pieces of bacon over each chicken breast. Sprinkle with cheese. Return baking sheet to the oven for an additional 5 minutes until the cheese has melted and bacon is sizzling. –From the Pioneer Woman Cooks
- 9-10 medium to large new potatoes (I used some small russet potatoes that I had)
- 2 T olive oil
- 1/2 cup sour cream
- 4 oz cream cheese, softened
- 1 1/2 cups grated Monterrey Jack cheese
- 1 T chopped chives (I didn’t use)
- 1 garlic clove pressed
- salt and pepper to taste
Directions: Preheat oven to 400 degrees. Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until potatoes are tender. Set aside for 15 minutes.
Place sour cream, cream cheese, Monterrey Jack cheese, chives, garlic, salt, and pepper in a mixing bowl.
Cut each potato in half lengthwise. With a spoon or melon baller, scoop out insides of potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Taste and adjust the seasoning – be sure to salt it adequately. Spoon the mixture back into the potato shells.
Bake the potatoes in a 375 degree oven until warmed through.