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Honey Mustard Chicken Club

So my daughter, niece and nephew LOVE themselves some honey mustard. Just as much as they LOVE ranch dressing. Well one day my husband and I decided to try this stuff they love so much. Just to see what all the rave was about. And you know what, WE FELL IN LOVE TOO! I know I am a little late to the party but this stuff is the bomb. So whenever I find a recipe that calls for honey mustard I am all over it. Give this one a try. It is sooo good!

Ingredients

for marinade:
1/2 cup Dijon Mustard
1/2 cup Honey
1/2 whole (juice Of) orange
1/4 teaspoon pepper
1/2 teaspoon Salt
2 cloves of garlic, minced
1 teaspoon dried basil
zest of one orange

for sandwiches:
8 slices of sourdough bread, toasted
2 whole Boneless, Skinless Chicken Breasts
8 slices Turkey Bacon
4 slices sharp provolone cheese
4 slices swiss cheese
Lettuce
Tomato
Mayo
Canola Oil

Instructions

1. To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon mustard, 1/2 cup honey, juice of 1/2 orange, 1/4 teaspoon pepper, 1/2 teaspoon salt, minced garlic, dried basil and orange zest; whisk until smooth. Set Aside.

2. Next, rinse the chicken breasts and cut (lengthwise) into half. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for up to 3 hours or overnight.

3. After the chicken is marinated, pan fry the bacon, drain and set aside. When finished cooking bacon clean out the skillet and heat up canola oil in clean skillet over medium high heat. Also preheat the oven to 400 degrees.

4. Remove the chicken from the fridge and pour off excess marinade. When the grease is nice and hot add two pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. Repeat skillet process and remove finished chicken to baking sheet until all chicken breast are cooked. Place the chicken in preheated oven and cook for about 5-7 minutes. Remove from oven.

5. Lay 2 pieces of bacon over each chicken breast. Place a piece of provolone and swiss cheese over the top of each chicken breast. Return pan to oven for an additional minute or two, or until cheese is melted and bacon is sizzling.

6. Toast sourdough bread and spread each slice with mayo. Garnish one slice with lettuce and tomato; then top with chicken breast. Crown with the second slice and cut in half. Serve immediately.

Grilled Pesto Chicken

What doesn’t pesto work with? You could rub it on my shoe and I would eat it. But add it to some chicken & grill it and you have this great easy chicken recipe you will want to share with everybody.

INGREDIENTS

4 boneless, skinless chicken breasts
1/2 cup Classico basil pesto
salt
black pepper
gralic powder
onion powder

INSTRUCTIONS

1. Place the chicken breasts in a ziploc bag and add the pesto. Toss
the chicken to coat and place in the refrigerator to marinate overnight or up to 2 hours.

2. Preheat an indoor or outdoor grill. Lightly oil the grate.

3. LIGHTLY season chicken with salt, black pepper, garlic powder and onion powder.

4. When the the grill is hot and ready, cook chicken about 5 -7 minutes on each side until cooked through and juices run clear. Remove chicken from the grill, Cover with foil and let chicken rest for a few minutes.

5. Serve & Enjoy!