Boneless, skinless chicken breasts are often a part of the “what’s for dinner” dilemma. We usually have chicken on hand but the question is, what to do with it?
This week I’m answering the question with a quick, easy and flavorful baked chicken with bacon and provolone cheese that comes together in minutes.
Because chicken breasts are so large these days, I like to cut them into thinner cutlets. Alternately, you can buy chicken breasts that have already been made into cutlets at most supermarkets. If you use whole boneless, skinless chicken breast halves you’ll need to increase the baking time.
The cutlets are coated on one side with a combination of equal parts whole-grain mustard and sour cream. I’ve also prepared the chicken this way using equal parts honey and mustard – which is a combination that children really like.
The chicken bakes for 10 minutes and then is removed from the oven and layered with the bacon and cheese. The chicken is returned to the oven to bake for 10 minutes more.
Serve with steamed broccoli and your favorite packaged rice blend.
CHICKEN WITH BACON AND PROVOLONE
- 2 boneless, skinless chicken breast halves, cut into cutlets, or 4 chicken breast cutlets
- Salt and freshly ground black pepper, to taste
- ¼ cup reduced-fat sour cream
- ¼ cup Creole mustard or other whole-grain mustard
- 4 strips cooked bacon, cut in half
- 4 slices provolone cheese
Heat oven to 425 degrees. Line a baking sheet with foil and spray with nonstick cooking spray. Place the chicken breasts on the baking sheets and season both sides with salt and pepper.
Stir the sour cream and mustard together in a small bowl. Spread the top of each chicken cutlet with the sour cream and mustard. Bake for 10 minutes.
Remove from the oven, arrange the bacon strips over the top and top each chicken cutlet with a slice of the cheese.
Return to the oven and bake for 10 minutes more, until the chicken is cooked through and the cheese is melted.
Makes 4 servings.