Here's another keeper from my idol and author of Pearls, Handcuffs, and Happy Hour, Cara Carroll. Seriously, she posts the BEST recipes on her blog. I'm convinced, though, that she doesn't eat any of the food because she seems to stay so stinkin' skinny!
I made this awesome smothered chicken for dinner tonight to pair with some restaurant-style smashed potatoes (another recipe found on PHHH). The meal was SO delicious!
We'll get to revisit the deliciousness of this chicken when we eat the leftovers for dinner tomorrow night. Score!
Recipe for: Smothered Chicken
From: Pearls, Handcuffs, and Happy Hour
Ingredients:
4 boneless, skinless chicken breasts
6-8 slices of bacon, cooked and chopped
4 slices cheddar cheese
BBQ sauce
Montreal steak seasoning
Green onion
Honey mustard sauce (1 cup mayo, 1/2 cup dijon mustard, 1/4 cup honey)
Directions:
1. Sprinkle chicken with montreal seasoning on both sides.
2. Transfer chicken to large skillet and cook on medium high heat for about 6 to 8 minutes on each side.
3. Meanwhile, cook bacon and chop (Or, buy fully cooked bacon and chop - I just might take this shortcut next time.).
4. After cooking chicken on both sides, keep in skillet and spread a tablespoon of BBQ sauce on each breast and layer with bacon.
5. Top with cheddar cheese slices.
6. Cover the skillet with a lid and cook on medium high heat for an addition 10t o 15 minutes. When it's ready, remove the skillet from the heat and top each chicken breast with green onions. Serve with the honey mustard sauce.
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