1 ***honey mustard
1/2 c dijon mustard
1/2 c honey
1 1/2 t vegetable oil
1/2 t lemon juice
4 skinless boneless chicken
1 T vegetable oil
2 c mushrooms,Sliced
2 T butter
8 sl bacon --,Cooked
1 c monterey jack,Shredded
1 c cheddar cheese,Shredded
2 t finely fresh parsley,Chopped
Use an electric mixer to combine the mustard, honey, 1 1/2 t oil and
lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate
them, covered, in the refrigerator for about two hours. Chill the
remaining marinade until later. After the chicken has marinated,
preheat the oven to 375F and heat up an oven-proof frying pan large
enough to hold all four breasts and 1 T oil over medium heat. (if
you don't have an oven-proof skillet, transfer the chicken to a
baking dish for baking). Sear the chicken in the pan for 3-4 minutes
per side or until golden brown. Remove the pan from the heat, but
keep the chicken in the pan.
As the chicken is cooking, saute the sliced mushrooms in butter in a
small pan. Brush each chicken breast with a little of the reserved
marinade (NOT the portion the chicken saoked in), being sure to save
a little extra that you can serve on the side later. Season the
chicken with salt, pepper and a dash of paprika. Stack two pieces of
bacon, crosswise, on each chicken breast. Spoon the sauteed
mushrooms onto the bacon, being sure to coat each breast evenly..
Sprinkle 1/4 c of Monterey Jack cheese onto each breast followed by
1/4 c of Cheddar. Bake the pan of prepared breasts for 7-10 minutes
or until the cheese is thoroughly melted and starting to bubble..
Sprinkle each breast with 1/2 t parsley before serving. Put extra
honey mustard marinade in a bowl to serve on the side.