Ranch Style Chicken

I stole this recipe from the queen herself, Ree Drummond, aka Pioneer Women. It is so dang good. Cheesy, bacony yumminess. I make it when I am feeling lazy. It still gets the job done, and I think maybe this is the recipe that made my boyfriend start dating me in the first place. Or was it the chicken spaghetti? Can’t remember but either way, he only dates me because of my cooking

Marinade Ingredients:

1 tbsp Paprika

1/3 cup Honey

Lemon juice- juice from 2 large lemons

1 tsp Crushed Red Pepper

1/3 cup Dijon mustard

1 tsp kosher salt

1 tsp fresh ground pepper

Ingredients:

4 Chicken Break or Thighs

4 Cheddar cheese slices

8 slices bacon (cooked)

Whisk marinade ingredients together and add chicken. Stab chicken with fork to ensure the marinade seeps into the meat. Refrigerate for 5 hours or overnight. Remove from marinade and pat dry. Grill these or bake these. I have done both. If grilling grill until cooked all the way through (no pink) add the cheese the last five min until melted and the bacon. If baking, Preheat the oven to 400. Sear both sides of each breast in a skillet and then add to a baking sheet. Bake for 30 min. Add the cheese and bacon and cook for 7 more minutes.  Serve with a big side of mashed potatoes. Now you can die fat and happy.