BACON-CHEESE TOPPED CHICKEN

Bacon-Cheese Topped Chicken image

Provided by Chef Diva Divine

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup Dijon mustard
1/2 cup honey
4 1/2 teaspoons safflower oil (divided)
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh mushrooms (sliced)
2 tablespoons light butter
1 cup monterey jack cheese (shredded)
1 cup cheddar cheese (shredded)
8 slices bacon (partially cooked)
2 teaspoons fresh parsley (minced)

Steps:

Combine the mustard, honey, 1 1/2tsp oil, & lemon juice.
Pour 1/2C into large resealable bag; add chicken . Seal the bag & turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. Brown chicken over medium heat with the remaining oil. Sprinkle with salt, pepper, and a dash of paprika. Transfer to a greased 11"x7"x2" baking dish.
In the same skillet, saute mushrooms, in butter until tender. Spoon reserved marinade over chicken. Top with cheeses & mushrooms. Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered, at 375 degrees for 20-25mins or until a meat thermometer reads 160 degrees. Sprinkle with parsley.

Nutrition Facts : Calories 795.4, Fat 50, SaturatedFat 21.4, Cholesterol 161.8, Sodium 1458.3, Carbohydrate 39.5, Fiber 1.5, Sugar 36.6, Protein 49.2