"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Larry's Cheesy Chicken Recipe

  Tried it? Rate this Recipe:


This recipe for Larry's Cheesy Chicken, by , is from TSA FLL Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Larry Birath


Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon Mustard

1/2 cup Honey

1 1/2 tsp Vegetable oil

1/2 tsp lemon juice

4 skinless , boneless chicken breasts

1 tbsp vegetable oil

2 cups of sliced mushrooms

2 tbsp butter

1 tbsp salt

1 tbsp pepper

1 tbsp paprika

8 slices of cooked bacon

1 cup of shredded Monterey Jack cheese

1 cup of shredded Cheddar Cheese

2 tsp of chopped parsley

Mix the Dijon mustard, honey 1 1/2 tsp oil, and lemon juice in a small bowl. Whip for about 30 seconds.

Pour about two thirds of the marinade over the chicken breast and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.

After the chicken has marinated, pre-heat the oven to 375 ºF and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tbsp oil over medium heat, ( if you do not have an ovenproof skillet, transfer the chicken to a baking dish for baking). Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown, Remove the pan from the heat, but keep the chicken in the pan.

As the chicken is cooking, in a small frying pan saute the sliced mushrooms in butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra you can serve on the side later with the dish.

Season the chicken with salt, pepper and a dash of paprika.

Stack two pieces of cooked bacon, cross wise on each chicken breast.

Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.

Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar.

Bake the pan of prepared chicken breast for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.

Sprinkle each chicken breast with 1/2 tsp parsley before serving. Put the extra honey mustard marinade into a small bowl to serve on the side.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!