Bacon Cheddar Honey Mustard Chicken (sous vide)

Ingredients:

4 boneless skinless chicken breasts

8 strips thick cut bacon, cooked

1/2 cup honey

1/2 cup spicy mustard

2 Tblsp. lemon juice

1/2 tsp paprika

1/2 tsp salt

Dash of hot sauce

1 Tblsp. olive oil

1 cup shredded cheddar cheese

Preparation:

1. Mix together honey, mustard, lemon juice, paprika, salt and hot sauce to make marinade.

2. Place chicken in ziplock bag, plastic container, or in FoodSaver vacuum bag, and pour marinade over chicken.

3. Refrigerate chicken for 3 hours, or overnight.

4. Transfer chicken and marinade to FoodSaver vacuum bag/seal bag.

5. Place bagged chicken in sous vide at 143 degrees. Cook for 2 hours if thawed (4 hours if frozen).

6. Heat olive oil in cast iron skillet over high heat.

7. Add chicken and sear three minutes per side.

8. Turn off heat, then top chicken with cheese and bacon. Cover for 2 minutes, or until cheese is melted.

9. If desired, make a second batch of the marinade, and serve it as a dressing/dipping sauce for chicken or over a salad topped with the chicken.