Honey Mustard Marinade:
½ cup Dijon Mustard
½ cup Honey (or more to taste)
1 ½ teaspoons of vegetable oil
½ teaspoons of lemon juice.
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (optional)
2 tablespoons butter
8 slices bacon, cooked
1 cup shredded Monterey Jack Cheese
1 cup shredded Cheddar Cheese
2 teaspoons finely chopped fresh parsley (optional).
Use an electric mixer to combine the Dijon mustard, honey, oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade for later.
After the chicken has marinated, preheat the oven to 375° and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (I use cast iron, but if you don’t have an ovenproof skillet, transfer the chicken into a baking dish for baking.) Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove pan from heat, but keep the chicken in the pan.
As the chicken is cooking, in a small frying pan sauté the sliced mushrooms in the butter.
Brush each seared chicken breast with a little of the reserved honey mustard, being sure to save a little extra for dipping.
Season the chicken with salt and pepper.
Stack two pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sautéed mushrooms onto the bacon.
Spread ½ cup of Monterey Jack cheese onto each breast followed by ¼ cup of cheddar.
Bake the pan of chicken for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
Sprinkle each breast with ½ teaspoon of parsley before serving.