Chicken with Bacon and Cheese (newspaper)
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1-1/2 tsp. olive oil
- 1/2 tsp. fresh lemon juice
- 4 boneless skinless chicken breast halves
- 8 strips bacon
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 T. butter
- 2 cups sliced fresh button mushrooms
- 1 cup shredded cheddar cheese and Monterey Jack cheese
Prepare Marinade at least 2 hours prior to cooking.
Marinade: combine mustard, honey, oil and lemon juice. Mix well, then pour 1/2 cup of the mixture into a large zip lock bag. Add chicken breasts and seal bag turning to coat chicken.
Refrigerate 2 hours. cover and refrigerate the remaining marinade. Chicken can be left overnight in marinade.
When ready to prep chicken, cook bacon in skillet until cooked halfway. Remove bacon and set aside for later. Discard all but 3 T. bacon fat. Remove chicken from marinade and discard the marinade. Brown chicken in bacon fat until chicken is lightly browned on all sides. Sprinkle chicken with salt and pepper. Transfer chicken to an 11x7 in. baking dish.
In same skillet that chicken was cooked, add butter to juices already there. Place over medium heat. When hot, add mushrooms and saute until tender. Set aside.
Preheat oven to 375. Spoon reserved marinade over chicken in pan and then sprinkle with cheddar cheese. Top with reserved mushrooms, monterey jack and place two reserved bacon strips in crisscross pattern over each chicken breast.
Bake in preheated over, uncovered 20-25 min.