Honey Mustard Chicken topped with Bacon and Bleu Spinach Paired with Roasted Chive Potatoes

This recipe was what I’d like to call a mess-up perfected. Meaning, I attempted all of these flavors once before this but it was not quite right. The chicken was too fat, the mustard sauce was not strong enough and the spinach topping was supposed to be a stuffing, but there was not enough to stuff. I had great flavor, but it needed to be improved upon, hence the redo. Instead of using the filling as a filling I made it a topping, meaning I piled it on top of the chicken. And instead of putting my mustard sauce on the chicken and then baking it, I cooked it stove top in the mustard sauce. The potatoes paired perfectly because they too had bacon in them, and really… can you ever have too much bacon? All in all it was the perfect redo that literally left Fiancée singing and sort of shouting about how good the dinner was. With mouth full’s of chicken and potatoes, he just kept shaking his head saying, “I don’t know how you come up with this stuff”. A much more positive outcome than that Salmon fiasco.

For the Chicken

• Boneless Chicken Breasts
• Yellow Mustard
• Honey
• Mayo
• Onion
• Spinach
• Bacon
• Blue Cheese
• Oil
• Garlic

For the Potatoes

Yukon Gold Potatoes

• Green Onion
• Fresh Parsley
• Garlic
• Garlic Powder
• Onion Powder
• Bacon
• Olive Oil
• Butter
• Salt and Pepper

Start by making the potatoes because they do take about an hour to bake. Preheat your oven to 350 degrees.Chop about four potatoes in to six parts. Add them to a baking dish. Pour 2 tablespoons to olive oil over them, add salt, pepper, garlic powder, and onion powder to taste. Next chop up 2 to 4 strips of bacon depending how much you like and add that in. Then chop up ¼ of a cup of green onion and ¼ of a cup of parsley and add that to the dish. Then add 1 pressed or chopped clove of garlic to the dish and mix everything up thoroughly. Slice about 4 slices of butter on top of the potatoes and pop in the oven. Let it bake for about an hour, mixing the dish about every 20 minutes. Once the potatoes are soft and the bacon has cooked it is ready to enjoy.

Meanwhile, in a medium size pan on medium heat add 2 tbs of oil olive and a ¼ cup chopped onion and one chopped glove of garlic. Then add 4 thinly sliced chicken breasts to the pan. Let that cook, turning the chicken over from time to time. In a bowl, combine ¼ cup yellow mustard, 2 tbs mayo, and 2 tbs honey. Taste to make sure you like how mustardy it is. If you prefer it more mild add more mayo. If you want it sweeter add additional honey, or if you want it very mustardy add more mustard! Add that to the pan and let it cook down with the chicken. In a separate pan fry up 4 strips of bacon and set aside. Next, rinse the pan and put it back on the stove, this time combining a tbs of olive oil, ¼ cup chopped onion, and 1 clove of garlic. Cook slowly until the onion becomes translucent. Once that has happened add in three handfuls of spinach cover until it wilts. Then, add in 3 tbs of blue cheese, and the bacon crumbled. Fold all together until combined. Once the chicken has cooked through remove it from the pan, plate it and then top with your spinach mixture. Serve with the roasted potatoes and enjoy!