Bacon-Cheese Topped Chicken

Bacon-Cheese Topped Chicken
Bacon-Cheese Topped Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    cup Dijon mustard

  • 1/2

    cup honey

  • 4 1/2

    tsps canola oil, divided

  • 1/2

    tsp lemon juice

  • 4

    boneless skinless chicken breast halves

  • 1/4

    tsp salt

  • 1/8

    tsp pepper

  • dash paprika

  • 2

    cups sliced fresh mushrooms

  • 2

    tbsp butter

  • 1

    cup (4 oz) shredded Monterey Jack cheese

  • 1

    cup (4 oz) shredded cheddar cheese

  • 8

    bacon strips, partially cooked

  • 2

    tsp minced fresh parsley

Directions

In a small bowl, combine the mustard, honey, 1 1/2 tsps 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. Drain and discard the marinade from the chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11-in x 7-in baking dish. 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. Bake, uncovered, at 375 degrees for 20 - 25 minutes or until a meat thermometer reads 170 degrees. Sprinkle with parsley.

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