Friday, April 19, 2013

Honey Mustard Bacon/Chicken/Potato Bake

Long title for a delicious dish.  We tried to come up with something fun to call this, but just couldn't think of something.  So I'm just going with what it is!  This was SUPER delicious.  My husband even said I could make it again - which means - yeah, it's goooood.  The kids enjoyed it - my sis-in-law enjoyed it my little 2 year old niece wolfed it down!  Make a double recipe of the sauce and save half of it for after baking so you have some fresh stuff to top your meal with!

Honey Mustard Bacon/Chicken/Potato Bake

6 boneless, skinless chicken breasts, seared in the bacon grease
3-4 red potatoes, cut into chunks
6 slices bacon, cooked & crumbled
1/4 cup mustard
1/3 cup honey
2 tablespoons mayonnaise (real mayo)
2 teaspoons dried minced onion
1 cup reduced fat shredded cheddar cheese

In a medium sized bowl combine mustard, honey, mayo & onion.  Cover and refrigerate for about until ready to use.  Preheat oven to 350.
Spray a 9x13 pan with cooking spray.  Fry (or microwave) bacon in a large skillet.  Remove bacon to a paper towel covered plate to cool and crumble.  Save bacon grease in the skillet and brown each side of the chicken in the bacon grease for a couple minutes until it's nicely seared.  Remove chicken from skillet and place in the bottom of the 9x13 pan.  Surround chicken with potato chunks.  Pour sauce over chicken and potatoes then top with crumbled bacon and shredded cheese.
Bake at 350 for about an hour.  Bake uncovered for the first half hour, then cover with foil and bake for the next half hour.
If you make double honey mustard marinade, use for topping your individual dishes.

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