Bacon Mushroom Honey Dijon Chicken |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The chicken looked so yummilicious that I immediately had to try it. Since I did made a couple of changes to the original recipe when I prepared it, I'm posting it here with my changes so I can remember how I made it. Ingredients:
1/2 cup dijon mustard |
1/2 cup honey |
4 1/2 teaspoons oil, divided |
1/2 teaspoon lemon juice |
3 boneless skinless chicken breast halves |
salt, to taste |
pepper, to taste |
paprika, to taste |
1 cup mushroom, sliced (i used canned mushrooms) |
1 cup monterey jack cheese, shredded |
1 cup cheddar cheese, shredded |
6 slices bacon |
2 tablespoons green onions, sliced |
Directions:
1. Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
2. In a resealable bag, combine the mustard, honey, 1 1/2 t oil and lemon juice.
3. Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
4. Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
5. Drain the marinade from the chicken.
6. In a large skillet over medium heat, cook the bacon.
7. When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
8. Add the remaining oil to the bacon grease and brown chicken on all sides.
9. Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
10. Top the chicken with the mushrooms and bacon.
11. Add both of the cheeses and the green onions on top of the mushrooms and bacon.
12. Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.
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