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Larry's Cheesy Chicken Recipe

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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.

Contributor:  
Contributor:  
Larry Birath

Category:
Category:

Ingredients:  
Ingredients:  
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
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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

Directions:
Directions:
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.

 

 

 

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