Bacon-Cheese Topped Chicken |
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Prep Time: 120 Minutes Cook Time: 25 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Haven't tried but sounds/looks like my favorite dish at outback so I wanted to put up for safe keeping so I can try....soon :) Ingredients:
1/2 cup dijon mustard |
1/2 cup honey |
4 1/2 teaspoons safflower oil (divided) |
1/2 teaspoon lemon juice |
4 boneless skinless chicken breast halves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups fresh mushrooms (sliced) |
2 tablespoons light butter |
1 cup monterey jack cheese (shredded) |
1 cup cheddar cheese (shredded) |
8 slices bacon (partially cooked) |
2 teaspoons fresh parsley (minced) |
Directions:
1. Combine the mustard, honey, 1 1/2tsp oil, & lemon juice.
2. Pour 1/2C into large resealable bag; add chicken . Seal the bag & turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
3. Drain and discard marinade from chicken. Brown chicken over medium heat with the remaining oil. Sprinkle with salt, pepper, and a dash of paprika. Transfer to a greased 11 x7 x2 baking dish.
4. In the same skillet, saute mushrooms, in butter until tender. Spoon reserved marinade over chicken. Top with cheeses & mushrooms. Place bacon strips in a crisscross pattern over chicken.
5. Bake, uncovered, at 375 degrees for 20-25mins or until a meat thermometer reads 160 degrees. Sprinkle with parsley.
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