- Honey Mustard Chicken
Serves four 1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 cup sliced mushrooms
2 Tbsp. butter
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley
Use an electric mixer to combine the Dijon mustard, honey, 1 1/2
tsp oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about two-thirds of the mixture 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 375 F and heat
up an ovenproof frying pan large enough to hold all four breasts
and 1 Tbsp oil over medium heat.
Cook until no pink is left and juices run clear. As the chicken is
cooking in the skillet, put butter and mushrooms into a small frying
pan and saute. Brush each seared chicken breast with a little of
the reserved honey mustard marinade.
Season the chicken with salt, pepper, and a dash of paprika. Stack
two pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast
followed by 1/4 of Cheddar on each. Bake the pan of prepared chicken
7 to 10 minutes or until the cheese is thoroughly melted
and starting to bubble. Sprinkle each chicken breast with 1/2 tsp
parsley before serving. Put extra honey mustard marinade into a
small bowl to serve on the side.