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1
With a very sharp knife, cut the chicken breasts in half down the middle.
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2
This will result in 8 chicken breast pieces that are thinner and uniform in size.
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3
Next, make the marinade.
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4
In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using.
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5
Stir to combine.
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6
Add the chicken to the marinade and toss to coat.
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7
Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
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8
While the chicken marinates, fry up the bacon until chewy.
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9
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).
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10
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.
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11
Brush a little reserved bacon grease on the chicken as you cook it.
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12
(Or you can grill the chicken breasts on an indoor or outdoor grill.)
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13
When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast.
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14
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).
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15
Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
