Honey Mustard Marinade:
1 cup Dijon mustard (Grey Poupon works best)
1 cup honey (I always use local honey…helps with allergies!)
1/2 cup mayonnaise (real mayo…not Miracle Whip)
1 1/2 teaspoon lemon juice
4 chicken breasts (boneless, skinless – halved)
1 tablespoon vegetable oil
2 cups mushrooms (sliced)
2 tablespoons butter
salt and pepper (to taste)
paprika (also to taste)
8 slices bacon cooked
1 cup Monterey Jack or Colby Jack cheese (shredded)
1 cup Cheddar cheese (shredded)
2 teaspoon fresh parsley (finely chopped)
Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Blend the mixture for about 30 seconds with a fork or whisk. Place the halved chicken breasts in a gallon sized plastic bag and pour in about a third of the marinade. Seal the bag, squeeze out the air, marinate in the refrigerator for about 2 hours.
After the chicken has marinated, remove chicken from bag and discard the marinade. Preheat the oven to 375 degrees and heat a cast-iron frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (If you don’t have a cast-iron frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). 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. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
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