Bacon-Cheese Topped Chicken

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine- Melanie Kennedy, Battle Ground, Washington

Serves 4 people

Categories: Poultry- Chicken

Ingredients

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 4 1/2 tsp. canola oil, divided
  • 1/2 tsp. lemon juice
  • 4 boneless skinless chicken breast halves
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • Dash pepper
  • 2 cups sliced fresh mushrooms
  • 2 Tbsp. butter
  • 1 cup (4 oz.) shredded Monterey Jack cheese
  • 1 cup (4 oz.) shredded cheddar cheese
  • 8 bacon strips, partially cooked
  • 2 tsp. minced fresh parsley

Directions

  1. in a small bowl, combine the mustard, honey, 1 1/2 tsp. oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal the bag ad turn to coat; Refrigerate the remaining marinade.

  2. Drain and discard marinade from chicken. In a large 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.

  3. Bake, uncovered, at 375 degree for 20 to 25 minutes or until a meat thermometer reach 170 degrees. Sprinkle with parsley.

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