Just Bare Chicken + 5 Ingredient Challenge Grand Prize Winner
*Blogger Rachel Cooks created this recipe from an ingredient list submitted by Jodi Taffel, a.k.a The Bacon Babe, who won a grand prize in the Just BARE Chicken +5 Ingredient Challenge.
5 to 8 (20 ounces) Just BARE® Hand-Trimmed Boneless Skinless Chicken Thighs
Coarse salt and freshly ground pepper to taste
2 tablespoons Dijon mustard
6 slices thick-cut applewood smoked bacon, cut in half
2 medium leeks 3 (3 to 4 ounces)
large ciabatta buns, split in half
3/4 cup (3 ounces) shredded Gouda cheese (or 3 1-ounce slices)
Additional Dijon mustard, if desired
Heat oven to 375°F. Arrange chicken on a foil-lined baking sheet. Season with salt and pepper; brush with 2 tablespoons mustard. Bake about 30 minutes or until no longer pink in center (165°F on an instant read thermometer).
Meanwhile, cook bacon in a large skillet over medium heat until crispy and browned. Drain bacon on paper towels, reserving 2 tablespoons bacon fat.
Trim the tough green tops from the leeks and slice them in half lengthwise. Rinse well to remove any sand or grit. Thinly slice crosswise. Heat 1 tablespoon of reserved bacon fat in large skillet; sauté leeks over medium-high heat about 10 minutes or until tender. Place in a small bowl.
Heat remaining 1 tablespoon fat in skillet over medium heat. Toast buns, cut-side down, until golden brown.
To assemble sandwiches, spread toasted buns with mustard. Arrange chicken on bottom halves of toasted buns. Sprinkle with cheese*, then top with bacon and leeks.
*Place sandwiches under the broiler for 1 to 2 minutes to melt the cheese if desired, before topping with bacon and leeks.