Bacon - Cheese Topped Chicken
|1/2 c||dijon mustard|
|1/2 c||cup honey|
|4 1/2 tsp||canola oil, divided -- i use vegetable oil or olive oil|
|1/2 tsp||lemon juice|
|4||boneless skinless chicken breast halves|
|2 c||sliced fresh mushrooms|
|1 c||(4 ounces) shredded monterey jack cheese|
|1 c||(4 ounces) shredded cheddar cheese|
|8||bacon strips, partially cooked|
|2 tsp||minced fresh parsley|
Pinched by Cathy_McLean, and 184 more.
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DirectionsIn a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice.Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
I marinated mine over night..Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in. baking dish.In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.