chicken whatever ½ cup dijon mustard ½ cup honey 1 ½ teaspoons vegetable oil ½ teaspoon lemon juice 1 tablespoon vegetable oil 2 cups fresh mushrooms sliced 2 tablespoons butter salt pepper paprika 8 slices bacon cooked until crispy 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese 2 teaspoons fresh parsley finely chopped in small bowl whisk together dijon mustard, honey, 1 ½ teaspoons of oil and lemon juice add the chicken breasts into a large container pour about 2/3 of the honey mustard sauce over the chicken cover and refrigerate for about 2 hours cover the remaining honey mustard sauce refrigerate and reserve until later in a small frying pan melt the butter add mushrooms and saute until the mushrooms have reached your desired tenderness remove from heat lightly grease a 9×13 baking dish heat 1 tablespoon of vegetable oil in a large skillet over medium high heat remove chicken breasts from the marinade discard the marinade and season with salt, pepper and paprika add the chicken breasts to the pan and sear on both sides for 3 to 4 minutes or until golden brown place the chicken breasts into the baking dish place into the oven and bake at 350 for 25 to 30 minutes or until the chicken is fully cooked during the last few minutes of cooking top each chicken breast with mushrooms and 2 slices of bacon, ¼ cup monterey jack, ¼ cup of cheddar bake until the cheese has melted sprinkle each chicken breast with ½ teaspoon of parsley before serving serve with the refrigerated honey mustard sauce
Posted on: Sun, 09 Jun 2013 21:55:50 +0000
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