Honey Mustard Chicken

Chicken breasts in a honey mustard marinade with mushrooms, bacon and cheese. Note: the cook times do not include 2 hours of marinade time.

  • PREP
    15 minutes
  • COOK
    30 minutes
  • TOTAL
    45 minutes

Ingredients

  • Marinade

  • 1 cup Honey

  • 1 cup Stone Ground Mustard

  • 3 teaspoons Vegetable Oil

  • 1 teaspoon Lemon Juice

  • Assembly Ingredients

  • 4 Boneless Chicken Breasts

  • 1 tablespoon Vegetable Oil

  • 1 pound Sliced Mushrooms

  • 2 tablespoons Butter

  • 8 Slices, Cooked Bacon

  • 1 cup Shredded Cheddar Cheese

  • 1 cup Mozzarella Cheese

  • Salt

  • Pepper

  • Paprika

Categories

Instructions

  1. Combine marinade ingredients in a bowl and whisk the mixture together until well combined
  2. Pour 1 1/3 cup of the marinade over the chicken breasts and let them marinade in the refrigerator for 2-3 hours. Chill remaining marinade.
  3. Cook the mushrooms in a frying pan with 2 tablespoons of butter. Let the mushrooms release their moisture and develop a dark color. The pan should be almost dry when they are done.
  4. Preheat oven to 375. Sear chicken breasts in an oven proof frying pan in 1 tablespoon of oil. Sear for 3-4 minutes per side, or until golden brown. Remove pan from heat (if you don't have an oven proof pan transfer the seared chicken breasts to a baking dish)
  5. Spoon or brush a little of the remaining marinade you saved from earlier (not what you marinated the chicken in!) on each of the chicken breasts, saving the rest for serving.
  6. Season the breasts with salt, pepper, and paprika to taste (a sprinkle or two on each breast if you're not sure)
  7. Place two pieces of bacon on each chicken breast, and then spoon the mushrooms over the entire pan (or dish).
  8. Add the shredded cheeses over each breast (I like to mix the cheeses beforehand, some people like to layer the two different cheeses)
  9. Bake in the oven for about 20 minutes or until the chicken reaches 165 degrees. Serve and enjoy!

Categories