Ingredients Jump to Instructions ↓

  1. Honey Mustard Chicken

  2. Serves four 1/2 cup Grey Poupon Dijon mustard

  3. 1/2 cup honey

  4. 1 1/2 tsp vegetable oil

  5. 1/2 tsp lemon juice

  6. 4 skinless, boneless chicken breast halves

  7. 1 Tbsp. vegetable oil

  8. 2 cup sliced mushrooms

  9. 2 Tbsp. butter

  10. Salt

  11. Pepper

  12. Paprika

  13. 8 slices bacon, cooked

  14. 1 cup shredded Monterey Jack cheese

  15. 1 cup shredded Cheddar cheese

  16. 2 tsp finely chopped fresh parsley

  17. Use an electric mixer to combine the Dijon mustard, honey, 1 1/2

  18. 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

  19. chicken breasts and marinate them, covered, in the refrigerator for about two hours. Chill the remaining marinade until later.

  20. After the chicken has marinated, preheat the oven to 375 F and heat

  21. up an ovenproof frying pan large enough to hold all four breasts

  22. and 1 Tbsp oil over medium heat.

  23. Cook until no pink is left and juices run clear. As the chicken is

  24. cooking in the skillet, put butter and mushrooms into a small frying

  25. pan and saute. Brush each seared chicken breast with a little of

  26. the reserved honey mustard marinade.

  27. Season the chicken with salt, pepper, and a dash of paprika. Stack

  28. two pieces of cooked bacon, crosswise, on each chicken breast.

  29. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast

  30. followed by 1/4 of Cheddar on each. Bake the pan of prepared chicken

  31. 7 to 10 minutes or until the cheese is thoroughly melted

  32. and starting to bubble. Sprinkle each chicken breast with 1/2 tsp

  33. parsley before serving. Put extra honey mustard marinade into a

  34. small bowl to serve on the side.


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