Marinated Chicken with Bacon and Cheese
For The Marinade:
*1/2 cup soy sauce
*2 TBS Sherry wine
*the juice of 1/2 lime
*2 tsp. Dijon mustard
*1 TBS. olive oil
*2 1/2 tsp. brown sugar
*2 large cloves of garlic grated or minced
*1/2 tsp. sweet paprika
*1/2 tsp onion powder
*1 tsp. dried tarragon
*boneless, skinless chicken breast (thighs are good too)
*2 TBS or more of canola oil for frying
*1 TBS butter
*Shredded cheese; I used a blend of Monterrey Jack and Cheddar
*2 slices of bacon per chicken breast cooked
*scallions for garnish (optional)
In a bowl or measuring cup, combine all of the ingredients for the marinade. Taste and add any more amounts of the ingredients if desired.
Place chicken breasts between two pieces of plastic wrap and pound to make them a little thinner and equal in size. Place the chicken in a zip top bag and pour in the marinade.
Place in the refrigerator and marinate for at least 3 hours or over night.
Preheat oven to 400°.
Cook bacon and set aside.
Discard the marinade and pat the chicken dry with paper towels.
Pour the canola oil and add butter to a large cast iron pan or oven proof pan and heat to medium high heat.
When the butter melts and the oil is hot, carefully add the chicken breasts to the pan.
Cook chicken 2 to 3 minutes or until the chicken starts to turn golden; flip the chicken over and cook another 2 minutes.
Place in the oven and cook for 10 to 15 minutes or until the chicken reaches and internal temp of 165°.
Top the chicken with the bacon and cheese.
Place back into the oven for another minute or so until the cheese melts. Top with scallions and serve.
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