Ingredients: |
Ingredients: 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.
Chicken: 4 skinless, boneless chicken breast halves 1 tablespoon vegetable oil 2 cups sliced mushrooms (optional) 2 tablespoons butter Salt Pepper 8 slices bacon, cooked 1 cup shredded Monterey Jack Cheese 1 cup shredded Cheddar Cheese 2 teaspoons finely chopped fresh parsley (optional).
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Directions: |
Directions: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. |