Ingredients
- Honey Mustard Marinade:
- 1/2 cup Grey Poupon Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1/2 teaspoon lemon juice
- Chicken:
- 4 skinless, boneless chicken breasts cut in half to make thinner pieces
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms
- 2 tablespoons butter
- paprika
- 8 slices bacon, cooked until crisp
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon finely chopped fresh parsley
Preparation
Step 1
Using a whisk, combine mustard, honey, mayonnaise and lemon juice in a small bowl. Place chicken in a Ziploc bag and pour in about half of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours. Chill the remaining marinade to use later.
Preheat the oven to 375 degrees.
Cook the bacon in a large skillet that can be put in the oven. Remove the bacon when crisp and set aside. Using the same pan, sear the chicken for 3-4 minutes per side or until golden brown. Remove the pan from the heat.
In a small frying pan, sauté the mushrooms in the butter.
Brush each chicken breast with a little of the marinade you reserved. Season the chicken with paprika. Stack 2 pieces of cooked bacon, crosswise on each chicken breast. Spoon the sautéed mushrooms onto the bacon. Sprinkle cheese evenly onto each breast.
Bake the prepared chicken for 10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with some parsley.