For Jean and Daphne and Labs and.....
I'm going to keep this simple and not type everything out because most of it is a no-brainer and the beauty of it is in the chipotle sauce.
Cook thick slices of bacon until crisp.
Grill boneless chicken breasts and brush with chipotle mustard sauce. Top each breast with smoked mozzarella (I used pepperjack cheese) and bacon. Grill until cheese melts. Toast your buns and add leaf lettuce and sliced tomatoes.
CHIPOTLE MUSTARD SAUCE:
Simmer 1/2 cup frozen limeade concentrate, 1/2 cup honey and 3 T. cider vinegar in a pan 3-4 minutes. Stir in 1/4 cup yellow mustard (I used dijon) and 1 T. minced chipotle pepper in adobo sauce. You can reserve some for dipping but I didn't feel that was necessary. Just basting the chicken was enough sauce and flavor for me.
I'm going to keep this simple and not type everything out because most of it is a no-brainer and the beauty of it is in the chipotle sauce.
Cook thick slices of bacon until crisp.
Grill boneless chicken breasts and brush with chipotle mustard sauce. Top each breast with smoked mozzarella (I used pepperjack cheese) and bacon. Grill until cheese melts. Toast your buns and add leaf lettuce and sliced tomatoes.
CHIPOTLE MUSTARD SAUCE:
Simmer 1/2 cup frozen limeade concentrate, 1/2 cup honey and 3 T. cider vinegar in a pan 3-4 minutes. Stir in 1/4 cup yellow mustard (I used dijon) and 1 T. minced chipotle pepper in adobo sauce. You can reserve some for dipping but I didn't feel that was necessary. Just basting the chicken was enough sauce and flavor for me.