Source:

lucky

Serves/Makes:4

Ingredients

• 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

Preparation

• Marinade:
• 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.

Comments

Recipe from Top Secret Recipes book by Todd Wilber.