This recipe was submitted by John Williams of Sun City West, Arizona and was selected as our September Recipe of the Month!
Here's what John had to say "I came up with this recipe for dinner guests one rainy Saturday afternoon. Not only did my guests rave about this recipe, but also my wife told me I was in charge of appetizers from now on!"
- 1 lb. boneless chicken breast
- 10 slices of bacon
- 2 Tbsp. Cherchies® Champagne Mustard
- 1 Tbsp. honey
- 1 Tbsp. lemon juice
Cut chicken into thin strips (20 pieces). Place mustard, honey and lemon in a bowl and mix.
Cut bacon strips in half and wrap around the chicken strips. Place chicken on a roasting tray (you can line tray with foil for easy clean-up if you prefer). Brush chicken with 1/2 of the marinade.
Bake 10 - 13 minutes in a 425 degree oven until bacon is crispy. Flip chicken over and brush with remaining marinade.
Continue cooking for about 10 - 13 minutes until bacon is crispy. Keep an eye on chicken so it does not dry out.
Serves 6 - 8 people.