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- 4 skinless, boneless breast halves
- 1 Tbsp (15 ml). vegetable oil
- 2 cups (475 ml) sliced mushrooms
- 2 Tbsp (30 ml). butter
- salt, pepper & paprika
- 8 slices bacon, cooked
- 1 cup (225 ml) shredded Monterey Jack cheese
- 1 cup (225 ml) shredded Cheddar cheese
- 2 tsp (10 ml). fresh parsley, finely chopped (opt)
- Honey-mustard marinade:
- 1/2 cup (125 ml) Dijon mustard
- 1/2 cup (125 ml) honey
- 1-1/2 tsp (7 ml). vegetable oil
- 1/2 tsp (2 ml). lemon juice
- With electric mixer, in small bowl, combine mustard, honey, oil & lemon juice. Whip about 30 seconds.
- Pour about 2/3 of marinade over chicken. (You will later discard this marinade).
- Marinate, covered, in refrigerator about 2 hours.
- Chill & reserve unused marinade.
- After marinating, preheat oven to 375 degrees (200 C.).
- Heat ovenproof frying pan (large enough to hold chicken) and 1 Tbsp (15 ml). oil over medium heat. (if you don't have skillet, use baking dish).
- Sear chicken for 3-4 minutes per side or until golden brown.
- Remove pan from heat.
- Keep chicken in pan.
- While the chicken is cooking, saute mushrooms in butter in small skillet.
- Brush each seared breast with a little of reserved marinade. (Save some to serve on the side).
- Season chicken with salt, pepper and dash of paprika.
- Place 2 pieces of cooked bacon on chicken in an X fashion. Spoon sauteed mushrooms evenly over bacon.
- Spread 1/4 cup (60 ml) Jack cheese over bacon.
- Follow with 1/4 cup (60 ml) cheddar.
- Return to oven for 7-10 minutes or until cheese is melted and starting to bubble.
- Sprinkle with parsley (opt.)
- Serve with honey mustard marinade on side.
- Recipe from Top Secret Recipes book by Todd Wilber.
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