Maple Bacon Chicken
2 lb Boneless Chicken Breast – filleted (Schinkels’ staff will be happy to do that for you)
1/4 cup Olive Oil
splash or two of Chicken Broth (AKA White Wine)
1/4 lb Schinkel’s Legacy Bacon – slivered and fried to semi-crispy
1/2 cup Maple Syrup
Lynch’s Honey Mustard
Joyful Lynn’s Seasoning
1/2 lb Maple Cheddar – shredded
Heat Oil in Pan over medium heat. Season with Joyful Lynn’s and then pour some Chicken Broth (white wine) over it all the mix and sizzle.
Lay Chicken fillets in mixture and brown both sides. Place in casserole.
Sauté red onions in remaining oil mixture. Set aside.
Bring butter, crushed garlic and honey mustard to a simmer. Add Maple Syrup and whisk together.
Add sautéd onions and almost crispy bacon slivers to mixture and mix well. Simmer for 5 minutes on low to blend flavours.
Pour over chicken fillets in casserole. Bake, covered, at 350F for 20-30 minutes (internal temperature at thickest point needs to be 160F)
Sprinkle Maple Cheddar over top and bake an additional 5 minutes uncovered or until cheese is melted.