Ranch Chicken Sandwiches

I don't really have much of an introduction to this recipe.  Except to say that my Resident Picky Eater loooooooooooooved this sandwich.  Really. Loved. It.  In fact, Gavin took one bite, turned to me and said I could make these again.

I couldn't find the camera after our trip so these were taken with my phone.

In my world, praise doesn't really get any higher.

Ranch Chicken Sandwiches
Recipe slightly adapted from Ree Drummond
Prep time: 10 minutes   Marinating time: 2-4 hours   Cook time: 8 minutes

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard 
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
3 tbsp lemon juice
Crushed red pepper flakes optional
6-7 pieces thick-cut bacon
Grated sharp Cheddar
Your choice of whole wheat or multi-grain bread (I used fresh whole wheat bread but multi-grain buns would have been awesome too)

1.  Lay each chicken breast between two pieces of plastic wrap or wax paper and pound to an even thickness.  I went with about a 1/4" thick.  If you are working with larger chicken breasts, cut them in two, lengthwise, using a very sharp knife.  You ultimately want thinner pieces of chicken so they cook faster and are easier to eat on a sandwich.

Fat chicken

Skinny chicken.  And yes, I forgot to thaw them out AGAIN.

2.  Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.

Mmmmmmmmmmmmmmmmmmmm

3.  Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.

Don't throw this away!
Add lemon juice, EVOO, salt & pepper for a fast salad dressing.

4.  While the chicken marinates, cook up the bacon however you prefer.  I like to bake mine in a 425 degree oven on a broiler pan.  Though this is a hands-free method, you do need to keep an eye on it to avoid burning it.  Because it's no fun setting off the fire alarm that's right next to the kitchen.  The kids get all freaked out, the dog won't stop whining, waving a broom at it doesn't work and it's just a pain to take the thing apart to get the battery out.  I'm just saying....  ANYWAY, however you choose to cook your bacon, reserve 1/4 cup of the bacon grease and pour off the rest of the grease.

Bacon in the oven stays nice and flat; perfect for sandwiches!

5.  When you are ready to cook the chicken, remove it from the marinade and cook it under the broiler for about 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. You could also grill the chicken (inside or outside) OR cook the bacon and then the chicken in a skillet on the stove top; whatever works for you.  Hurray for options!

6.  When a couple of minutes cooking time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt.  Load with the bacon-and-cheese covered chicken goodness onto your bread of choice and enjoy!

It seems that whenever I make something new that I'm sure Gavin will like, he'll find some random, miniscule reason to dislike it.  So imagine my happy surprise that he liked this sandwich so well!  The chicken is sweet from the honey, tangy from the mustard, with just a little heat from the paprika and red pepper flakes.  Combine that with crispy, salty bacon and melty sharp cheesy goodness and you have a FLAVOR EXPLOSION happening in your mouth.  It's. AWESOME!!  

p.s. Leftover chicken breasts would also be divine chopped up on a tossed salad.  Just in case you're looking for a reason to cook up extra chicken. ;)