O...M...G. This chicken was SOOOOO friggin good! Judging by the ingredients, I was expecting it to be tasty, but it far surpassed just 'tasty'. Even Heath, who usually complains whenever I make chicken breast, absolutely loved this. He's usually right though...I've found that 90% of the time I cook chicken breast, it comes out dry...not so with this! It was so moist and flavorful...Mmmmm. Good stuff! I didn't even marinate the chicken for 2 hours in the fridge like it said to (I forgot). I only marinated it for about 15 minutes, but it was still awesome. Also, I can't stand the mess of cooking bacon and then crumpling it up, so instead I use this stuff. They sell bacon bits (pictured), or Recipe Pieces, which are a little larger (that's what I always get, I just couldn't find a pic of them)...
Anyway, I definitely, definitely recommend trying this recipe. It was so good, and something that I'll absolutely be making again!
'Bacon-Cheese Topped Chicken'
Source: Taste of Home
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divide
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked (or 1 bag of the bacon bits mentioned above)
2 teaspoons minced fresh parsley
Heat oven to 375. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 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, pepper and paprika. Transfer to a greased 11-in. x 7-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, for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.