Bacon Roasted Chicken Breast Smothered in Smoked Gouda

• chicken breasts, boneless, skinless, pounded to 1/2-inch thickness↗2
• thyme↗1 teaspoon
• garlic powder↗1⁄4 teaspoon
• onion powder↗1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• black pepper↗1⁄4 teaspoon
• flour↗2 tablespoons
• bacon↗4 slices
• white wine↗2 tablespoons
• smoked gouda cheese, sliced thick↗8 ounces

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.

3. 3

   While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.

4. 4

   Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.

5. 5

   Remove skillet from heat and deglaze with white wine. Remove from heat.

6. 6

   Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.

7. 7

   Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.