Irish Cheddar and Bacon Chicken

Irish Cheddar and Bacon Chicken

Ingredients (Serves 4):

For the Chicken:

• 4 boneless, skinless chicken breasts

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

• 1 tablespoon olive oil

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For the Topping:

• 6 slices bacon, cooked until crispy and crumbled

• 1 cup shredded Irish cheddar cheese (or any sharp cheddar)

• 1/4 cup green onions, finely chopped (for garnish)

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For the Sauce (Optional)

• 1/2 cup chicken broth

• 1/4 cup heavy cream

• 1 tablespoon butter

• 1 teaspoon Dijon mustard

Instructions:

1. Prepare the Chicken:

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   • Preheat the oven to 375°F (190°C).

   • Season the chicken breasts on both sides with garlic powder, smoked paprika, salt, and black pepper.

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3. Sear the Chicken:

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   • Heat olive oil in a large oven-safe skillet over medium-high heat.

   • Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.

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5. Assemble the Topping:

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   • In the same skillet, place the seared chicken breasts.

   • Sprinkle the crumbled bacon evenly over the chicken breasts.

   • Top each breast with a generous amount of shredded Irish cheddar cheese.

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7. Bake the Chicken:

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   • Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

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9. Make the Pan Sauce (Optional):

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   • Remove the chicken from the skillet and set aside to rest.

   • Place the skillet back on the stovetop over medium heat. Add the chicken broth and scrape up any browned bits from the bottom of the pan.

   • Stir in the heavy cream, butter, and Dijon mustard. Simmer for 2-3 minutes until slightly thickened.

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10. Serve

• Drizzle the pan sauce over the chicken (if using) and garnish with chopped green onions.

• Serve with roasted potatoes, colcannon, or steamed vegetables on the side.

Tips:

• For extra flavor, mix a little bit of cooked and crumbled bacon into the shredded cheese before topping the chicken.
• If you don’t have Irish cheddar, any sharp cheddar or even a smoked gouda would work well.
• This dish pairs beautifully with a side of roasted Brussels sprouts or a fresh green salad.

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