Augusta, GA -
Are you tired of the same chicken recipes you always cook for dinner?
Karin Calloway shows us a quick and easy way to change your chicken in today's Quick Cooking.
Boneless, skinless chicken breasts are often a part of the "what's for dinner" dilemma. We've got chicken 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. I've begun the recipe by cutting the chicken into two thin cutlets.
Line a baking sheet with a little foil, spray it with nonstick cooking spray and then season the chicken cutlets with salt and pepper on both sides.
Provolone and bacon-topped chicken sounds really good to me, but this recipe includes a flavorful middle layer that's simply a combination of equal parts whole-grain mustard and sour cream.
Mix the two together and spread evenly over the chicken breasts. Now pop these in the oven and bake for 10 minutes.
After 10 minutes I layered the chicken with the bacon and provolone and baked for 10 minutes more, until the chicken was cooked and the cheese was bubbly and golden brown. Serve with steamed broccoli and packaged rice blend.