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Bacon Cheese Topped Chicken


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Serves | Prep Time | Cook Time

Ingredients

1/2 cup Dijon mustard
1/2 cup honey
4 1/2 tsp veggie oil, divided
1/2 tsp lemon juice
4 boneless skinless chicken breast halves
1/4 tsp salk
1/8 tsp pepper
2 c sliced mushrooms
2 tbsp butter
1 c shredded monterey jack cheese
1 cup shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley


In a bowl, combine the mustard, honey, 1 1/2 tsp oil and lemon juice.


Pour 1/2 cup into a large rsealable plastic bag, add the checken.


Seal the bag and turn to coat; refrigerate for two 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 and pepper.


Transfer to a greased 11x7 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 reades 160.


Sprinkle with parsley.


*This dish is really pretty and easy to make so I usually make it for special occasions. I also omit half the mushrooms because my husband refuses to eat them.*


Pairs Well With


Notes

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