*Submitted by Jamie*
Honey Mustard Marinade
* 1/2 c. Grey Poupon Dijon mustard
* 1/2 c. honey
* 1 1/2 tsp. vegetable oil
* 1/2 tsp. lemon juice
* 4 boneless, skinless chicken breasts
* 1 tbl. vegetable oil
* 2 c. mushrooms, sliced
* 2 Tbl. butter
* Salt, pepper, paprika to taste
* 8 slices of bacon, cooked
* 1 c. Monterey Jack cheese, shredded
* 1 c. Cheddar cheese, shredded
* 2 tsp. parsley, finely chopped
With a mixer, combine marinade ingredients. Whip for about 30 seconds. Place chicken in a pan, & pour about 2/3 of marinade over chicken. Cover & place in fridge for about 2 hours. Chill remaining marinade. After chicken has marinated, preheat oven to 375, and heat up a large, oven-proof skillet on stovetop, over med. heat. (If you don't have an oven-proof skillet, just transfer chicken to baking dish for baking.) Add 1 Tbl. of oil to skillet, and sear chicken in pan for 3-4 minutes per side, or til golden brown.** Remove pan from heat but keep chicken in pan.**While chicken is cooking, sautee mushrooms in butter, in a small frying pan.Brush each seared chicken breast with a little of reserved marinade (NOT from the pan, but 1/3 that was saved), saving some for meal. Season chicken with salt, pepper, and paprika.Stack two pieces of cooked bacon, crosswise, on each piece of chicken. Spoon the mushrooms on top of bacon, being sure to coat evenly. Spread 1/4 c. of each cheese on top to each chicken breast. Bake pan of prepared chicken for 7-10 minutes or until cheese is melted & starting to bubble. Sprinkle with 1/2 tsp. parsley before serving. Serve left over marinade on side.
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