Ranch Style Chicken

4 chicken breast
12 strips of bacon
1/2 cup honey
1/2 cup Dijon mustard
juice on 1/2 lemon
1/2 tsp. paprika
1/2 tsp. salt
shredded cheddar cheese
canola oil

Mix Dijon, honey, lemon juice, paprika and salt until smooth.
Pound chicken to 1/2-3/4 inch thick. Add to marinade. Cover, refrigerate at least one hour. (I do it overnight.)
Heat oven to 400 degrees.
Fry bacon. Set aside on paper towels. Reserve 1/4 cup grease and clean out skillet. (I use Oscar Mayer turkey bacon - you have to add oil to the pan to fry it because it isn't very fatty, but it's really good!)
Heat 1/8 cup grease and 1/8 cup canola oil in skillet over medium heat. When hot add chicken, cook until browned and transfer to baking sheet. Bake at 400 degrees for about 10 minutes. Remove from oven.
Lay a few pieces of bacon over each breast and top with shredded cheese. Return to over for 5 min or until bacon is sizzling and cheese is melted. SO GOOD!