Honey Mustard Marinade:
½ cup Grey Poupon Dijon mustard
½ cup honey
1-½ tsp vegetable oil
½ tsp lemon juice
4 skinless, boneless chicken breasts halved
1 tbsp vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tbsp butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar Cheese
2 tsp finely chopped parsley
Using electric mixer, combine mustard, honey, 1-½ tsp oil and lemon juice in small bowl.
Whip mixture for about 30 seconds.
Pour about ⅔ marinade over the chicken breasts and marinate them (covered) in refrigerator for about 2 hours.
Chill remaining marinade until later.
Preheat oven to 375º and heat up an ovenproof skillet (large enough to hold all 4 chicken breasts) with 1 tsp of oil over medium heat. **If you do not have ovenproof skillet, transfer chicken to baking dish.
Sear chicken in pan for 3-4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in pan.
Sautee sliced mushrooms in butter in small frying pan.
Brush each seared chicken breast with a little of the reserved marinade. Save a bit to serve as a side.
Season chicken with salt, pepper, and paprika.
Stack 2 pieces of cooked bacon, crosswise on each chicken breast.
Spoon sauteer mushrooms on the bacon, being sure to coat each breast evenly.
Spread ¼ cup of Monterey Jack cheese onto each breast followed by ¼ cup of cheddar cheese.
Bake the pan of chicken for 7-10 minutes or until cheese is melted and bubbling.
Sprinkle each breast with ½ tsp parsley.