Bacon-Cheese Topped Chicken

[Roxy]

Bacon-Cheese Topped Chicken:

 

1/2 cup Dijon mustard

1/2 cup honey

4-1/2 teaspoons vegetable oil, divided

1/2 teaspoon lemon juice

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

Dash paprika

2 cups sliced fresh mushrooms

2 tablespoons butter

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded Cheddar Cheese

8 bacon strips, partially cooked

2 teaspoons minced fresh parsley

 

In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.

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-in. x 7-in. baking dish.

In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley. Yield: 4 servings.

[huskernation20]

Ok, I made this for a party of three last night. It was incredible! I personally thought it was a little too sweet, from the honey. But everyone else said the sweetness was just right. Great Recipe A+!