I used my countertop grill, and it cut the cooking time down because both sides of the chicken get cooked at the same time. To melt the cheese, I held the lid partially closed. Both guys had seconds, so that sends it directly to the family favorites file. Thank you so much to Trisha K for sharing her recipe!
On Tuesdays, I like to share what some of my other Taste of Home Community Cooks are making. Shannon at Making the Most of Naptime made this amazing Rhubarb Berry Upside Down Cake, and I can't wait to give it a try!
Bacon Cheddar Chicken
Ingredients
- 4 Jones Dairy Farm Dry-Aged Bacon strips -- chopped
- 4 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup barbecue sauce -- divided
- 1/2 cup shredded cheddar cheese
- Thinly sliced green onions (used dried chives)
Instructions
- Preheat oven to 350°. In an ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings.
- Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes.
- Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions.
I totally agree! Bacon and cheese?! What could possibly go wrong? I have also tried this recipe and my family also loved it! Looks wonderful :)
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