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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bacon-Cheese Topped Chicken Recipe

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This recipe for Bacon-Cheese Topped Chicken is from The Fuka Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup Dijon Mustard
½ cup Honey
4 ½ tsps. Vegetable oil, divided
½ tsp. Lemon Juice
4 Boneless Chicken Breast halves
¼ tsp. Salt
⅛ tsp. Pepper
dash Paprika
2 cups Mushrooms, sliced
2 Tbsps. Butter
1 cup Monterey Jack Cheese, shredded
1 cup Cheddar Cheese, shredded
8 Bacon Strips, partially cooked
2 tsps. Parsley, finely minced
Directions:
Directions:
In a large bowl, combine the mustard, honey 1 ½ tsps. oil and lemon juice. Pour ½ cup into a large resealable plastic bag; add chicken. Seal the bag a turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinate.

Drain and discard marinade from the chicken. In a large skillet over medium heat, brown chicken in the remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11 x 7 x 2 baking dish.

In the same skillet, sauté mushrooms in butter until tender. Spoon reserved marinate over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.

Bake uncovered at 375º for 20-25 minutes or until a meat thermometer reads 160º. Sprinkle with parsley.
Number Of Servings:
Number Of Servings:
4

 

 

 

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