I hadn’t made this dinner in a while. When one of my children saw what was being served he exclaimed how he loves this kind of chicken then proceeded to gobble his dinner down.
This recipe serves four.
Honey Mustard Sauce:
½ C. Dijon mustard
½ C. honey
1 tsp. vegetable oil
4 boneless, skinless chicken breast halves
1 T. vegetable oil
2 C. sliced mushrooms
1/4 C. sliced green onion (reserve a tablespoonful)
1 clove garlic, minced
2 T. butter
A dash of salt, pepper, paprika
8 slices of bacon, cooked
1/2 C. Monterey Jack cheese, shredded
1/2 C. Cheddar cheese, shredded (more cheese if you like)
Mix up honey mustard sauce, reserve and chill one 1/3 of the sauce, and pour the rest over the chicken breasts in a dish. Cover with plastic wrap and marinate in the refrigerator for at least an hour or two.
When done marinating, place chicken in a baking pan, sprinkling the minced garlic over the chicken and seasoning with salt, pepper and paprika. Cover with lid or aluminum foil. Bake at 400 F for approximately 40 minutes, depending on the thickness of the chicken breasts. Check for doneness - juices should run clear.
While the chicken cooks, fry up the bacon. Wipe out the pan, melt the butter and saute the mushrooms and green onion over medium heat with a dash of salt, pepper and paprika.
Before chicken is done, use a little of the honey mustard sauce to baste the chicken, saving extra in a small serving dish.
With chicken still in the baking pan, stack two pieces of bacon crosswise on top, then mushrooms, 1/8 C. Monterey Jack cheese and 1/8 C. Cheddar. Pop them back in the oven until the cheese bubbles, about 5-10 minutes.
Plate the chicken and top with green onion. Serve with honey mustard on the side to be drizzled on top.
Tip: This chicken is also great grilled on the barbecue, just place in a pan when done grilling and basting, stack and melt the cheeses in the oven.
