Bacon-Cheese Topped Chicken

  Dinner

Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites.

Bacon-Cheese Topped Chicken

Average Rating: 4.808695

TOTAL TIME: Prep: 40 min. + marinating Bake: 20 min.
YIELD: 4 servings.

Ingredients

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 4-1/2 teaspoons canola oil, divided
  • 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 shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 bacon strips, partially cooked
  • 2 teaspoons minced fresh parsley

Instructions

  • 1. 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.
  • 2. 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 11x7-in. baking dish.
  • 3. 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.
  • 4. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

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