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Chicken breasts with cheese, bacon and mushrooms


Photo and recipe from http://www.favfamilyrecipes.com/

Ingredients
    Honey Mustard Marinade:
  • 1 c. Grey Poupon Dijon mustard
  • 1 c. honey
  • 2 tsp. vegetable oil
  • 1 tsp. lemon juice
    Chicken:
  • 4 skinless, boneless chicken breast halves
  • 1 Tbsp. vegetable oil
  • 2 c. sliced mushrooms (10?12 mushrooms)
  • 2 Tbsp. butter
  • salt and pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 c. shredded Monterey Jack cheese
  • 1 c. shredded Cheddar cheese
  • 2 tsp. finely chopped fresh parsley



Instructions
  • Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about half of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
  • Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
  • Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
  • Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
  • Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Comments

Hi there-
Although I am glad that you found and like this recipe, I must ask that you give the original author (me) proper credit. The photo and this recipe were both taken from my website (www.favfamilyrecipes.com)
I realize that you do acknowledge that a lot of the recipes on the site are not yours, and in those cases you need to link back.
You could be taking viewers from that are rightfully ours.
You may use our recipe, but please either take your own picture and/or give us the credit we deserve.
Thank you.

Erica
Mable said…
Hi Erica,

You are absoutly right, this is your recipe and photo and you should have the credits for this dish. I'm sorry i didn't add the link. I added it below the photo. Is this OK?

And thank you for letting me keep the recipe, this chicken breasts are so delicious!

Mable

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