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?
Bacon-Cheese Topped Chicken
- 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
DirectionsIn 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
Recipe Source: Taste of Home