Categories: Chicken

Ingredients

• 2 tbsp. Dijon
• 1 tbsp. brown sugar
• 1 tbsp. Worcestershire
• 1 tbsp. olive oil
• Salt and black pepper, to taste
• 2 chicken breasts, pounded to 1/2-inch thick
• 2 strips thick-sliced bacon, diced
• 1/2 cup shredded pepper Jack
• 1 tomato, seeded and diced
• 1/4 cup diced red onion
• 1 tbsp. minced fresh jalapeno
• 1 tbsp. minced fresh cilantro
• 1/4 tsp minced fresh garlic
• 1 tbsp. fresh lime juice
• Salt and black pepper to taste

Directions

1. For the chicken, whisk together Dijon, brown sugar, Worcestershire, and oil in a large bowl; season with salt and pepper. Add chicken, toss to coat, then cover and refrigerate 30 minutes.

2. Cook bacon until crisp, then transfer to a bowl to cool; reserve drippings. Add cheese to bacon.

3. For the pico de gallo, combine tomato, onion, jalapeno, cilantro, and garlic. Stir in 1 tbsp. reserved drippings and lime juice; season with salt and pepper.

4. Heat a grill pan or grill over medium; brush pan with remaining drippings. Remove chicken from marinade, letting excess drip off; discard marinade. Cook chicken, covered, until cooked through, 5 minutes per side. Top chicken with bacon-cheese mixture, cover, and cook until cheese is melted, 1 minute more.

5. Serve chicken with pico de gallo.

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