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- Honey Mustard Marinade:
- 1/2 cup (125 ml) Creamy Dijon Mustard (can use Hellman's Dijonnaise creamy Dijon mustard)
- 1/2 cup (125 ml) honey
- 1-1/2 tsp (7 ml) vegetable oil
- 1/2 tsp (2 ml) lemon juice
- 4 boneless chicken breast skinned
- 1 can sliced mushrooms (drained)
- 3/4 tsp (4 ml) seasoned salt
- 6 slices peppered bacon
- 1 cup (225 ml) Monterey Jack cheese (or Queso baby jack cheese)
- 1 cup (225 ml) reduced fat cheddar cheese
- 2 tsp (10 ml) parsley flakes
- Thoroughly combine mustard, honey, oil and lemon juice in small bowl.
- Place the chicken breasts on a plate and sprinkle both sides lightly with the seasoned salt.
- Pour about 1/3 of marinade over the chicken breasts and marinate (covered) in the refrigerator, for about 2 hours, turning once or twice.
- Chill remaining marinade until later.
- Preheat oven to 375 degrees (200 C.).
- Fry bacon until crisp, drain, crumble and set aside.
- Discard all but a small amount of bacon drippings and saut mushrooms for a few minutes.
- Remove mushrooms and set aside.
- Re-heat the remaining drippings left in the skillet using medium heat. (If necessary, add 1 tsp (5 ml) oil.)
- Sear the chicken in pan for 3-4 minutes per side or until golden brown.
- Remove chicken and place in a casserole dish, which has been sprayed with cooking spray.
- Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save at least one-half to serve as a side.
- Cover the breasts with the cooked bacon.
- Spoon the saut ed mushrooms on the bacon, being sure to coat each breast evenly.
- Combine the two cheeses and spread evenly over the chicken.
- Bake 10 minutes or until the cheese is thoroughly melted and starting to bubble.
- Sprinkle each chicken breast with 1/2 tsp (2 ml) parsley before serving.
- Place extra marinade in small bowl to serve as a dipping sauce.
- Note: if not using peppered bacon, add some pepper, to taste, before covering with the bacon.
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