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Bacon & Cheese Crusted Chicken

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Bacon & Cheese Crusted Chicken

  • 2 Chicken breasts (cut in half length wise "butterfly" style)

Marinade:  (for 4 chicken breast halves)

  • 2 tablespoons Grey Poupon
  • 2 tablespoons mustard
  • 1/2 of a lemon (juice)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon Cavender's seasoning
  • 2 tablespoons Worcestershire
  • 1 teaspoon red pepper flakes

Mix ingredients for marinade in a large bowl and add chicken.  Marinate in refrigerator 1-3 hours (or overnight).

Crust: (for 2 chicken breast halves) (I only cooked 2 breast halves at a time)


  • 5 pieces of bacon (I use packaged already cooked bacon)
  •  1 cup shredded sharp cheddar cheese
  • Ranch dry mix

Bake bacon 350 degrees until crispy on baking sheet lined with aluminum foil with a sheet of paper towel on top of foil and under bacon.  Dab bacon with paper towel once out of the oven.  Let cool.  Crumble bacon on a plate with cheese.  Mix bacon & cheese well and spread evenly on a plate.  Lay each piece of chicken on plate and pat down onto bacon/cheese with a fork. Flip and pat the other side of the chicken with a fork.  Place on baking sheet (topping chicken with rest of leftover bacon/cheese mix).  Sprinkle a little dry Ranch mix on top of each chicken breast.  Bake at 375 degrees 20 min.

I baked 2 breast halves one night.  I left the other 2 in the marinade in the fridge until the next night and baked them on the 2nd night.