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This winning recipe was featured in Five Ingredients or Fewer.
Cindy Handy | Grayson-Collin EC
4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup Dijon or creole mustard
1/4 teaspoon lemon pepper, or more to taste
4 slices bacon, cut in half
1 cup shredded mozzarella or provolone cheese
1. Preheat oven to 375 degrees. Apply cooking spray to metal baking dish. Pound the chicken breast halves to an even thickness.
2. Mix together honey, mustard and lemon pepper in a small dish. Place the breast halves in baking dish and drizzle evenly with the honey-mustard mixture.
3. Bake chicken 25 minutes, then top each breast half with 2 bacon pieces and increase oven heat to 400. Continue baking about 7–8 minutes.
4. Top with cheese and bake another 3 minutes or until chicken juices run clear, bacon is crisp and cheese is bubbly. Serve with brown or white rice.
Servings: 4. Serving size: 1/2 chicken breast. Per serving: 476 calories, 38.17 g protein, 11.18 g fat, 53.10 g carbohydrates, 0.13 g dietary fiber, 519 mg sodium, 52.49 g sugars, 117 mg cholesterol