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Saturday, September 19, 2020

Smothered farm Chicken


  • 2 servings of chicken (we used boneless skinless breasts)
  • ½ tsp sea salt
  • ½ tsp fresh ground black pepper
  • 2 tsp Dijon mustard
  • 2 tsp mayonnaise
  • 2oz grass-fed cheddar cheese, shredded (optional)
  • 4 slices thick cut bacon
  • 1 cup thinly sliced onion
  • 1 medium-sized tomato, diced
Preheat the oven to 350 degrees F. Make sure the chicken is of uniform thickness (pound it down if you need to). Place the chicken onto a baking pan and season with the salt and pepper. In a small bowl mix together the Dijon mustard and mayonnaise and then spread it evenly on the chicken. Bake for 25-30 minutes, or until cooked through
If using the cheddar, sprinkle it right onto the chicken as soon as it comes out of the oven; the residual heat will melt the cheese.
In the meantime, fry the bacon in a heavy skillet until crisp. Remove the bacon from the pan and drain all but 1 Tbs of the drippings. Add the thinly sliced onion to the pan with bacon drippings and cook on medium heat for 10-15 minutes, or until onions are translucent and browning.
Roughly chop the crisp bacon and prepare to assemble the chicken.
Place a piece of chicken onto a plate and top with a portion of the fried onions, followed by the crumbled bacon, and then the fresh tomatoes. Garnish with fresh chives or parsley if desired.

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