So it’s the beginning of the month aaaand I am in desperate need of a grocery run. But the playoffs are on tonight – so I needed to get home and cook something quick!
I had some chicken and was trying to think of something new to do with it. But my brain is fried – so I really couldn’t come up with anything. I was ready to just do the good old standby of Georgia Baked Chicken. But when I opened the fridge, I saw cheese. And bacon.
So why not throw those on top of some chicken?
Yes, I know what you’re thinking. Evil. Genius.
Bacon-Cheese Chicken (serves 2)
2- 4 oz. chicken breasts
2 tsp. smoked paprika (regular works too)
2 Tbsp. chicken broth
2 tsp. Dijon mustard
3 slices turkey bacon, cooked
1/4 cup fat-free shredded cheddar cheese
Heat a medium skillet to medium. Sprinkle both sides of chicken with paprika.
Cook chicken in skilled for 4-5 minutes on each side until lightly browned on each side. Add chicken broth to pan to keep chicken from drying out and cook another 5-7 minutes, flipping chicken once.
Once chicken is cooked through, spread 1 tsp. Dijon mustard on tops of each.
Then, break apart pieces of bacon to coat the top of the chicken.
Top the bacon with cheese.
Cover the skillet and turn heat to low. Once cheese has melted, you’re ready to serve.
This was just a quick dish to throw together – and it’s also healthy too. If you use the ingredients as stated above, we’re talking 5 WW points for a chicken breast.
Like I said, evil genius…