Ree Drummond's 5-Star Ranch Chicken Sandwiches | The Pioneer Woman

This recipe has 5 stars for a reason! Ree's tried-and-true Ranch Chicken Sandwiches will become an instant favorite you'll find yourself making over and over! #ReeDrummond #ThePioneerWoman #FoodNetwork #ChickenSandwiches Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/3CJHRT2 Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Ranch Chicken Sandwiches RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 2 hr 30 min Prep: 15 min Inactive: 2 hr Cook: 15 min Yield: 8 servings Ingredients 4 whole boneless, skinless chicken breasts 1/2 cup honey 1/2 cup Dijon mustard (or country/grainy mustard) 1 teaspoon paprika 1/2 teaspoon salt Freshly ground black pepper Juice of 1 lemon Crushed red pepper, for sprinkling, optional 1 pound thick-cut bacon, sliced in half 2 cups grated sharp Cheddar 8 soft whole grain buns Directions With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size. Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine. Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours. While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet). When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.) When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler). Halve the rolls and immediately load with the bacon-and-cheese covered chicken. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's 5-Star Ranch Chicken Sandwiches | The Pioneer Woman | Food Network https://youtu.be/8EIfUnIMp50