Bacon-Cheese Topped Chicken |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) dijon mustard |
1/2 cup(s) honey |
4 1/2 teaspoon(s) canola oil, divided |
1/2 teaspoon(s) lemon juice |
4 boneless skinless chicken breast halves |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
1 dash(es) paprika |
2 cup(s) sliced fresh mushrooms |
2 tablespoon(s) butter |
1 cup(s) (4 ounces) shredded monterey jack cheese |
1 cup(s) (4 ounces) shredded cheddar cheese |
8 bacon strips, partially cooked |
2 teaspoon(s) minced fresh parsley |
Directions:
1. • In 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.
2. • 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.
3. • 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.
4. • Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.
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