| | Directions | - Using an electric mixer, combine mustard, honey, oil and lemon juice in small bowl. Whip mixture for about
30 seconds. Pour about 2/3 of marinade over the chicken breasts; cover and marinate them in the refrigerator for about 2 hours.
- Chill remaining marinade until later.
- After the chicken has marinated, preheat oven to 375 degrees F.
- Heat oil in an ovenproof frying pan (large enough to hold all four breasts) over medium heat. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat.
- As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.
- Brush each seared chicken breast with a little of the reserved marinade (not the portion the chicken marinated in). Save a little extra to serve as a side.
- Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 of the cheeses onto each breast. Bake the pan of chicken
for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.
- Sprinkle each chicken breast with 1/2 teaspoon parsley
|
|
|
Prep Time: 15 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | MARINADE: |
| - | | 1/2 cup Dijon mustard |
| - | | 1/2 cup honey |
| - | | 1 1/2 teaspoons vegetable oil |
| - | | 1/2 teaspoon lemon juice |
| - | | CHICKEN: |
| - | | 4 boneless, skinless, chicken breasts |
| - | | 1 tablespoon vegetable oil |
| - | | 2 cups mushrooms - sliced |
| - | | 2 tablespoons butter |
| - | | salt and pepper |
| - | | paprika |
| - | | 8 slices bacon - cooked |
| - | | 1 cup Monterey Jack cheese |
| - | | 1 cup Cheddar cheese |
| - | | 2 teaspoons parsley - finely chopped |
| |
| |
