Tuesday, August 17, 2010

Bacon-Cheese Topped Chicken

'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
Dash paprika
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.


  1. Too funny -- I am currently, like right now, planning my menu for next week, and was thinking about putting this on it after you shared it with me. And now I definitely am! This looks so incredible!!!

  2. Oh this looks like a real yummy recipe to try out! Thanks... keep up the blogging!


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