Best Bacon Mushroom Honey Dijon Chicken Recipes

Bacon Mushroom Honey Dijon Chicken image

Number Of Ingredients 11

1/4 cup Dijon mustard
1/4 cup honey
1/2 teaspoon lemon juice
2 Tablespoons of Extra Virgin Olive Oil
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup shredded Monterey Jack cheese
8 bacon strips, cooked and cut (I used Turkey Bacon)
2 Tablespoons of chopped green onions

Steps:

In a small bowl, combine the mustard, honey, and lemon juice. Set Aside
In a large skillet over medium heat, cook chicken all the way through in 2 Tablespoons of oil. Sprinkle with salt, pepper. Remove and set aside.
In the same skillet, saute mushrooms with cooked bacon and 2 Tablespoons of green onions until tender. Remove and set aside. Add chicken breasts to skillet, top with cheese, mushrooms and bacon. Keep on skillet until the cheese is melted.
When cheese is melted remove from skillet, place on a plate. Spoon some Honey, mustard, and lemon juice sauce over the chicken. Top with the cooked mushrooms and bacon pieces.
Add more raw green onions and sauce if you would like.

Bacon Mushroom Honey Dijon Chicken image

Provided by Dreamgoddess

Categories Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup Dijon mustard
1/2 cup honey
4 1/2 teaspoons oil, divided
1/2 teaspoon lemon juice
3 boneless skinless chicken breast halves
salt, to taste
pepper, to taste
paprika, to taste
1 cup mushroom, sliced (I used canned mushrooms)
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
6 slices bacon
2 tablespoons green onions, sliced

Steps:

Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
Drain the marinade from the chicken.
In a large skillet over medium heat, cook the bacon.
When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
Add the remaining oil to the bacon grease and brown chicken on all sides.
Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
Top the chicken with the mushrooms and bacon.
Add both of the cheeses and the green onions on top of the mushrooms and bacon.
Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.