Honey Mustard Chicken with Bacon and Mushrooms

By bonitariley

Ingredients

• 1 to 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 teaspoon lemon juice
• 2 cups fresh mushrooms, sliced
• 8 to 12 slices bacon, partially cooked
• 1 cup grated cheddar cheese
• 1 tablespoon fresh parsley, chopped
• Seasonings: salt, pepper, paprika

Preparation

Step 1

Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours. Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside. Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes). Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese. Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.