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1.
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Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
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2.
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Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
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3.
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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 tablespoon of oil over medium heat. (if you do not have an ovenproof skillet, transfer the chicken to a baking dish for baking.) Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.
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4.
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As the chicken is cooking, in a small frying pan saute the sliced mushrooms in butter.
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5.
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Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra you can serve on the side later with the dish.
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6.
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Season the chicken with salt, pepper, and dash of paprika.
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7.
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Stack two pieces of cooked bacon, crosswise, on each chiken breasts.
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8.
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Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
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9.
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Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar.
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10.
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Bake the pan of prepared chicken breasts 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
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11.
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Sprinkle each chicken 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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