Cheesy Bacon-Honey Mustard Chicken
Arugula-Tomato Salad
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 6 slices center cut bacon
- 6 (6-oz) boneless, skinless chicken breasts
- 1 Tbsp olive oil
- ½ cup honey mustard
- 1½ cups shredded Monterey Jack cheese
- 2 green onions, thinly sliced
Instructions
- Preheat broiler. Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Crumble bacon.
- Meanwhile, pound chicken to an even thickness with the heel of your hand or a meat mallet. Cook chicken, in batches if necessary, in hot oil in a large ovenproof skillet over medium-high heat 5 to 6 minutes per side.
- Return all chicken to skillet. Spread honey mustard over chicken; top with cheese and bacon. Broil 2 to 3 minutes or until cheese melts. Sprinkle with onions.
Side Dish Ingredients
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- ¼ tsp pepper
- 2 (5-oz) pkg baby arugula
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh basil
Side Dish Instructions
- Whisk together oil, vinegar, and pepper in a large bowl. Add arugula, tomatoes, and basil; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
401
|
106
|
507
|
| Fat (g) | 18 | 9 | 27 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 48 | 2 | 50 |
| Carb (g) | 5 | 7 | 12 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 547 | 25 | 572 |
Quick & Healthy Meal Plan
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