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Honey Dijon Chicken Recipe

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This recipe for Honey Dijon Chicken, by , is from Sisters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindsey Anderson
Added: Tuesday, November 11, 2008


1/2 cup Dijon Mustard
1/2 cup Honey
4 - 1/2 tsp. Vegetable Oil, divided
1/2 tsp. Lemon Juice
4 Chicken Breast Halves - boneless, skinless
1/4 tsp. Salt
1/8 tsp. Pepper
dash Paprika
2 cups Fresh Mushrooms, sliced
2 tbsp. Butter
1 cup Shredded Monterey Jack Cheese
1 cup Shredded Cheddar Cheese
8 Bacon Strips, partially cooked
2 tsp. Fresh Parsley, minced

In a bowl, combine the mustard, honey, 1 - 1/2 tsp. vegetable oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard the marinade from the chicken or pour everything into a skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, paprika.
Transfer to a greased 11in x 7in x 2in baking dish. In the same skillet, saute the mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses & mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered @ 375 for 20-25 minutes. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4 servings




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