1. Cook bacon until browned and lightly crisp; use either the oven method or do on the stovetop. Set aside
2. Butterfly cut the chicken breasts. Season both sides with a sprinkle of salt, pepper
3. Heat the cast iron or oven safe grill pan over medium heat. Pour in the oil or bacon fat, spreading with a pastry brush to coat the bottom of the pan. Lay the chicken breasts in the skillet and cook about 4 minutes until underside is starting to get golden. Flip and cook 3 – 4 minutes. Chicken is done when internal temperature reaches between 165 – 170 F or 74 – 77 C
4. Remove pan from stovetop. Brush both sides of the chicken with the Habanero BBQ sauce. Place 2 strips of bacon on top of each breast, then distribute the cheddar cheese on top of the bacon and over the entire surface. Top with a layer of the Monterey Jack cheese. Transfer to the preheated oven to broil for 2-3 minutes, just until the cheese melts
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1. Cook bacon until browned and lightly crisp; use either the oven method or do on the stovetop. Set aside
2. Butterfly cut the chicken breasts. Season both sides with a sprinkle of salt, pepper
3. Heat the cast iron or oven safe grill pan over medium heat. Pour in the oil or bacon fat, spreading with a pastry brush to coat the bottom of the pan. Lay the chicken breasts in the skillet and cook about 4 minutes until underside is starting to get golden. Flip and cook 3 – 4 minutes. Chicken is done when internal temperature reaches between 165 – 170 F or 74 – 77 C
4. Remove pan from stovetop. Brush both sides of the chicken with the Habanero BBQ sauce. Place 2 strips of bacon on top of each breast, then distribute the cheddar cheese on top of the bacon and over the entire surface. Top with a layer of the Monterey Jack cheese. Transfer to the preheated oven to broil for 2-3 minutes, just until the cheese melts
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