Bacon-Cheese Topped Chicken

Olivia has a very good friend whose wife is an extraordinary cook!  This friend is a retired teacher who acted as a true mentor when Olivia first started teaching.  Luckily, even though this gentleman has retired he and Olivia have kept in touch.  In many ways, he has become like a second father to her.  Recently he and his wife invited Olivia and her husband to their home for dinner.  This recipe, which originally came from Taste of Home, was the main attraction for that evening.  Olivia raved about it.  I haven't had it yet, but the picture looks fabulous.

When Olivia originally tasted it, the recipe was made totally with maple syrup.  When Olivia made it herself, she used 1/4 cup honey and 1/4 cup syrup.  Olivia also substituted onions for the mushrooms--just out of personal preference.  Olivia tells me it comes out looking like it is coated with some kind of marvelous barbecue sauce and is very flavorful.  Hope you enjoy it!  Let's be honest here--it has bacon, chicken, cheese and the sweetness of honey and/or syrup--how could you NOT enjoy it?
- Nanette

Bacon-Cheese Topped Chicken
Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup honey (or maple syrup or 1/4 c. syrup,1/4 cup honey) 
• 4-1/2 teaspoons canola oil, divided
• 1/2 teaspoon lemon juice
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash paprika
• 2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 8 bacon strips, partially cooked
• 2 teaspoons minced fresh parsley

Directions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and

lemon juice. Pour 1/2 cup into a large resealable plastic bag; add

the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

Cover and refrigerate the remaining marinade.

Drain and discard marinade from chicken. In a large skillet over

medium heat, brown chicken in remaining oil on all sides. Sprinkle

with salt, pepper and paprika. Transfer to a greased 11-in. x 7-in.

baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon

reserved marinade over chicken. Top with cheeses and mushrooms.

Place bacon strips in a crisscross pattern over chicken.

Bake, uncovered, at 375° for 20-25 minutes or until a meat

thermometer reads 170°. Sprinkle with parsley. Yield: 4

servings.

Recipe Source:  Taste of Home