Cheesy Bacon-y Chicken (Gluten Free)

My husband loves anything with bacon, cheese, lemon pepper, butter.  So, when I saw this recipe I knew it would be a winner in our house.  And, my goodness! Husband ate two monster sized sandwiches and Mercy ate a chicken breast that I am pretty sure was bigger than her head. My mom provided us with some killer slaw to go with it.  I’ll be posting that recipe soon.

The chicken is covered in lemon pepper seasoning, cooked, topped with cooked bacon and then a slice of good cheese.  What is not to like? Nothing, I tell you.  Not a thing.  It is fabulous just like that for those of us who are gluten free (or maybe you have a favorite gluten free bread or bun to use?) .  But when you put it between some good bread, add some crunchy lettuce or raw spinach, some brown mustard and some of my Spicy Remoulade Sauce (which is very similar in taste to Zaxby’s sauce) you just might be amazed.  Husband declared it better than his favorite steak sandwich from a local restaurant near our house.  I think that is the highest compliment he could have given. 🙂

Try this out for your next meal.  And please let me know what you think.  It is so fun to hear your feedback when you try something in your kitchen.

Cheesy Bacon-y Chicken (Gluten Free)

Here is the recipe (Compliments of The Pioneer Woman):

Ingredients:

Boneless Skinless Chicken Breasts

1 Slice of Cheese per chicken breast that you are cooking

6-8 slices of bacon (good bacon, and peppered bacon if you can find it)

Lemon Pepper Seasoning

If you plan to make this into a sandwich you will also need:

some good bread (kaiser rolls are great for this)

brown mustard

a recipe of my Spicy Remoulade Sauce

some kind of crunchy lettuce.

DIRECTIONS:

OoPat your chicken breasts dry with paper towels.  Place chicken breasts between two sheets of plastic wrap and pound them with a meat mallet or heavy rolling pin.  The point is not to flatten them like pancakes, but rather to even out the thickness.  Season liberally with lemon pepper on both sides.  You won’t need to add any salt to this, as the lemon pepper seasoning already has salt and your bacon and cheese are salted as well.

Add a few TBSP of oil to a skillet and cook chicken a few minutes on each side until cooked through.  While the chicken is cooking, cook your bacon.  I do mine in the microwave.  It saves me a TON of clean up and is super easy.  I take a dinner plate, cover it with a paper towel, lay the bacon out on top of the towel, and then top with another paper towel.  The grease soaks into the towels and it doesn’t splatter all over your microwave. I usually start with 5 minutes and then check the bacon.  The cooking time depends on how thick the bacon is and how powerful your microwave is.  Just keep an eye on it and when it gets good and brown, remove it from the microwave and let it sit for a few minutes to crisp up.

Now, when your chicken is almost done, lay strips of bacon on top of each chicken breast.  Put as much or as little as you like.  Don’t be afraid.  Bacon is good. 🙂  And if it makes you feel better, do what I did tonight, and serve a big pile of steamed broccoli next to it.  It all evens out right???

Now, add a piece of cheese on top of the bacon.  Whatever kind of cheese you like is fine.  We used sharp cheddar but pepperjack would be fabulous too.  Cover your pan with a lid for just a minute to help melt the cheese.

Now serve it up! Make it into a sandwich or serve it just like it is.  You won’t be disappointed either way.

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