Chicken: I use boneless, skinless chicken breasts for this recipe but you could also try it with boneless, skinless chicken thighs if you prefer.Dijon: I love mustard and Dijon gives this a slight tang that works well with the bacon and the hint of sweetness from the maple syrup. If you’re not a fan, you could brush the chicken with olive oil instead.Paprika: I tend to use regular paprika most of the time, but a smoked paprika would add some great flavor to this dish as well.Cayenne: Feel f...
