Monday, October 4, 2010

Bacon Cheese Topped Chicken

I got this recipe years ago out of a catalog and it's super yummy and well worth the time to make. Enjoy!

1/2 cups 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 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; and the chicken. Seal the bag and turn to coat; 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. x 2-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 375º for 20-25 minutes or until a meat thermometer reads 160º. Sprinkle with parsley.

I'm trying to get better at remembering to take photos - this one was taken after two of the chicken breast had been removed, lol.


  1. While this looks SOOOO good, I think just looking at the picture and drooling made my butt bigger. lol