Bacon - Cheese Topped Honey Mustard Chicken
By
Cassie *
@1lovetocook1x
1
Yum!..This is what's for dinner tonight. If you like bacon and cheese, you will love this. The marinade is like a honey mustard dip...very delicious combination..
Taste of Home Feb/2005
Taste of Home Feb/2005
Ingredients
- 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
- 1/4 tsp
- salt
- 1/8 tsp
- pepper
- dash
- paprika
- 2 c
- sliced fresh mushrooms
- 2 Tbsp
- butter
- 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
How to Make Bacon - Cheese Topped Honey Mustard Chicken
- 1In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice.
- 2Pour 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.. - 3Drain 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.
- 4In 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.
- 5Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.
