I wanted some BBQ Chicken last night that would be quick and easy. This photo does not do this recipe justice so I'll have to make the dish again when I have more time to photograph (AND when I get my light box!). The chicken was moist and juicy, the BBQ sauce was tangy, sweet and sour all at the same time and had just the right consistency to brush on. The cheese went on next. I used a mixture of fresh mozzarella for the "meltability factor" and the Mexican cheese for a little flair. Lastly, the crispy, salty bacon rounded everything out.
Printable Recipe
Ingredients
3 Chicken Breasts
Tony Chachere's Cajun Seasoning, to taste
Extra Virgin Olive Oil Spray
4 Tbsp Mustard BBQ Sauce, recipe below
3 Tbsp Freshly Grated Mozzarella
6 Tbsp 2% Reduced Fat Shredded Mexican Cheese Blend
3 to 6 Pieces of Crispy Bacon (yes, the real stuff this time)
Mustard BBQ Sauce:
3 Tbsp Course Ground Mustard
1 Tbsp Apple Cider Vinegar
1 Packet Splenda or Tbsp Brown Sugar
3 Cherry Tomatoes
Directions:
1. Pre-heat your George Foreman or Grill.
2. Mix the BBQ sauce ingredients in a blender and set aside.
3. Grill the chicken breasts until cooked through. Grilling times will vary on thickness of chicken.
4 Brush on the Mustard BBQ Sauce evenly over the three chicken breasts.
5. Top each breast with 1 Tbsp mozzarella and 2 Tbsp Mexican Cheese.
6. Place under pre-heated broiler until cheese is melted, a minute or two.
7. Top each with one to two pieces of bacon. (Or as in my house two get once piece and the third, for my husband got four pieces).
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