bacon - cheese topped honey mustard chicken
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
prep time
40 Min
cook time
25 Min
method
Bake
yield
4 serving(s)
Ingredients
- 1/2 cup dijon mustard
- 1/2 cup cup honey
- 4 1/2 teaspoons canola oil, divided -- i use vegetable oil or olive oil
- 1/2 teaspoon lemon juice
- 4 - boneless skinless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- dash - paprika
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter
- 1 cup (4 ounces) shredded monterey jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 8 - bacon strips, partially cooked
- 2 teaspoons minced fresh parsley
How To Make bacon - cheese topped honey mustard chicken
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Step 1In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. -
Step 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..
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Step 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.
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Step 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.
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Step 5Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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