• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 4 skinless, boneless chicken breast halves
  • 5 fluid ounces Worcestershire sauce
  • 8 slices bacon
  • 2 tablespoons butter
  • 8 ounces fresh mushrooms, sliced
  • 1 (8 ounce) package Monterey Jack cheese, shredded
  • 1 (16 ounce) container honey mustard salad dressing


  • Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat.
  • Cover dish or bowl and refrigerate for about 1 hour.
  • Place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown. Drain, and set aside.
  • Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside.
  • Preheat oven to Broil.
  • Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side.
  • When chicken is almost finished, top each breast with 2 slices bacon, then cheese.
  • Continue to broil until cheese has melted, then remove from oven.
  • Serve with mushrooms and salad dressing for topping

Categories: Broil/Grill  Main Dish  Poultry 
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