Recipes

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.