Ranch Chicken

1/2 c dijon mustard
1 1/2 TBS lemon juice
1/2 tsp paprika
1/2 tsp salt
dash of cayenne pepper, OPTIONAL
6 skinless, boneless chicken breasts
1 lb bacon
1/8 c bacon grease
1/8 c canola oil
sharp cheddar cheese for sprinkling

To make the marinade:
In a large bowl mix together the dijon mustard, lemon juice, paprika and salt; whisk until smooth. (You can put a dash of cayenne pepper if you want, I did, but this is optional in the recipe). Then, rinse the chicken breats and pound them to about 1/2 in thick and then place them in the marinade for 3 hours.

About 15-20 minutes before the chicken is done marinating, start frying up the bacon. When it is all done, reserve about 1/8 c of the bacon grease and clean out the skillet. Preheat the oven to 400F. Pour the bacon grease along with the canola oil into the clean skillet and heat over medium-high heat. Place the chicken breasts into the pan and cook until browned on both sides. Place chicken on a baking sheet and place in the oven for 10 minutes. Remove from oven, place a couple strips of bacon on each piece, sprinkle with cheese and then place back in the oven for 5 minutes or until cheese is melted and bacon is sizzling.