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PREP/COOK TIME
45 mins
DIFFICULTY
Easy
SERVINGS
6
Ingredients:
1/4 cup Town Square Lemon Olive Oil
1/4 cup Braswell’s Honey Dijon Marinade
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp pepper
6 Springer Mountain Farms boneless skinless chicken breasts
1/2 cup Rock House Creamery Nanny Moon Gouda, shredded
1/2 cup Sweetwater Valley Smoked Gouda, shredded
6 Luna Hamburger Buns
Lettuce, to top
Tomato slices, to top
Red onion, thinly sliced
1/2 cup AR’s Hot Honey
Directions:
- Add olive oil, dijon marinade, garlic powder, onion powder, dried parsley, smoked paprika, salt and pepper to a bowl. Whisk together. Pour over chicken and marinate for 15 minutes up to 24 hours.
- On the grill: When ready to cook, preheat the grill to 400°. Cook on each side for 4 to 5 minutes (until an internal temperature of 165 F is reached), with the lid closed. During the last minute of cooking, add a generous amount of shredded Gouda cheeses and close the lid to melt the cheeses.
- On the stove top: when ready to cook, place chicken in a cast iron skillet on medium heat. Cook on each side for 8- 10 minutes (until an internal temperature of 165 F is reached), with the lid on. During the last minute of cooking, add a generous amount of shredded Gouda cheeses and place the lid on to melt the cheeses.
- Serve on a bun with lettuce, tomato, and red onion. Drizzle with hot honey.