For Honey Mustard Marinade
½ cup Dijon mustard
½ cup honey
1 ½ vegetable oil
½ tsp lemon juice
4 skinless boneless chicken breast halves
1 Tbsp vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 Tbsp butter
salt and pepper, to taste
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tsp finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 ½ tsp oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour aout ⅔ of marinade over the chicken breasts and arinate them (covered) in the refridgerator, for about 2 hrs. Chill remaining marinade until later.
After the chicken has marinated, preheat oven to 375º and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 tp of oil over medium heat.
If you don't have an ovenproof skillet, transfer the chicken to a baking dish for the baking.
Sear chicken ina pan for 3-4 minutes per side or until golden brown.
Reove the pa nfro heat, but keep the chicken in the pan.
As the chicken is cooking, cook bacon and saute the sliced mushroos in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved homey mustard marinade (not the portion the chicken marinated in) being sure to save a little extra to serve on the side.
Season chicken with salt, pepper and a dash of paprika.
Stack 2 pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sauted mushrooms on the bacon, being sure to coat each breast evenly.
Spread ¼ cup Monterey Jack cheese onto each breast followed by ¼ cup of cheddar
Bake the pan of chicken for 7-10 minute or until the cheese is thoroughly melted and starting to bubbly.
Sprinkle each chicken breast with ½ tsp parsley before serving.
Place extra marinade in small bowl to serve on the side.