Colorado Cowboy Chicken

• 1/2 cups Dijon Mustard
• 1/2 cups Honey
• 1 teaspoon Pepper
• 1/2 teaspoons Salt
• 1 teaspoon Tabasco Sauce (optional)
• 2 teaspoons Paprika
• 2 pounds Chicken Quarters Or Breasts
• 3 Tablespoons Butter
• 1 whole Onion, Sliced
• 8 slices Bacon
• 3/4 cups Monterey Jack Cheese
• 3/4 cups Cheddar Cheese

1. Heat oven to 375 degrees F.
2. In a flat-bottomed bowl, combine dijon, honey, pepper, salt, tabasco and paprika; mix well.
3. Add chicken to honey Dijon and let sit for no less than 30 minutes, the longer the better.
4. In a large oven proof skillet, melt butter and add chicken.
5. Brown on all sides until nearly cooked, about 10 minutes.
6. Add onions to the pan.
7. Lay or wrap each piece of chicken with bacon strips and drizzle some of the marinade over the whole thing.
8. Top with cheeses and bake in the oven for 20 minutes until cooked through but cheese is not burned.
9. Note: you may need to adjust the cooking time depending on the size and thickness of your chicken parts.

dijon mustard, honey, pepper, salt, tabasco sauce, paprika, chicken quarters, butter, onion, bacon, cheese, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/colorado-cowboy-chicken/ (may not work)