Categories: Chicken
Ingredients
- Sauce:
- 1/2 cup Dijon
- 1/2 cup honey
- 1/4 cup mayo
- 1 tsp fresh lemon juice
- Chicken:
- 4 chicken breasts
- 2 tbsp butter
- 1 tbsp olive oil
- 8 oz fresh mushrooms, sliced
- 4 slices bacon, cooked and cut into 2-inch pieces
- 2 1/2 cups Monterey Jack, shredded
- Parsley, for serving
Directions
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eheat oven to 400.
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Mix together ingredients for the sauce in a bowl.
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Put chicken in a Ziploc bag, then add the sauce into bag until about 1/4 cup if left. Keep remaining sauce in a container, cover, and refrigerate. Make sure to seal bag tightly and shake gently until chicken is coated with sauce. Keep in fridge for at least 2 hours.
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Melt butter in a pan over medium heat. Toss in mushrooms and cook for 5 minutes or until brown. Remove from pan and place on a plate.
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In an oven-safe pan, hea toil. Place marinated chicken flat in pan and cook for 5 minutes on each side or until both sides turn golden brown.
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Top with even amounts of mushroom, bacon, and cheese. Cover pan with oven-safe lid, then bake for 10 to 15 minutes until chicken is cooked through. Remove lid and bake an additional 1 to 3 minutes until the cheese is all melted.
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Transfer onto a plate. Serve with remaining sauce on the side. Sprinkle chicken with parsley.