Bacon-cheese Topped Chicken |
|
 |
Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
|
This is really good! Pretty easy to make plus it has great flavor! Enjoy! Ingredients:
1/2 cup dijon mustard |
1/2 cup honey |
4 1/2 teaspoons vegetable oil |
1/2 teaspoon lemon juice |
4 boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 dash paprika |
2 cups sliced fresh mushrooms |
2 tablespoons butter |
1 cup shredded monterey jack cheese |
1 cup shredded cheese |
8 slices bacon, partially cooked |
2 teaspoons fresh minced parsley |
Directions:
1. In a bowl, combine the mustard, honey, 1 1/2 t. oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate 2 hours. Cover and refrigerate the remaining marinade.
2. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11 x 7 x 2 inch baking dish.
3. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon stirps in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley.
|
|