Bacon-Cheese Topped Chicken
Servings: 4 servings
Ingredients
- ½ cup Dijon mustard
- ½ cup honey
- 4½ tsp canola divided
- ½ tsp lemon juice
- 4 boneless, skinless chicken breast halves
- ¼ tsp salt
- ⅛ tsp pepper
- dash paprika
- 2 cups sliced fresh mushrooms
- 2 Tbsp butter
- 1 cup (4 oz) Monterey Jack cheese
- 1 cup (4 oz) shredded cheddar cheese
- 8 bacon strips partially cooked
- 2 tsp minced fresh parsley
Instructions
- In a small bowl, combine the mustard, honey, 1½ tsp oil and lemon juice. Pour ½ c into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hrs. Cover and refrigerate the remaining marinade
- Drain and discard the marinade from the chicken. In a large skillet over medium heat, brown the chicken in the remaining oil on all sides. Sprinkle it with salt, pepper and paprika. Transfer to a greased 11 in x 7 in. baking dish
- In the same skillet, sauté the 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 375º for 20-25 min. or until a meat thermometer reads 170º. Sprinkle with parsley.