Ingredients
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1 cup Dijon mustard
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1 cup honey
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1 tablespoon canola oil
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1 teaspoon lemon juice
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4 -6 boneless skinless chicken breasts
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1 tablespoon vegetable oil
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2 cups sliced mushrooms
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2 tablespoons butter
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 teaspoon paprika
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12 slices bacon, cooked
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3 cups shredded Mexican blend cheese
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2 teaspoons chopped fresh parsley
Instructions
- With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
- Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
- Chill remaining marinade to serve with chicken.
- After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
- Transfer chicken to oven safe pan and brush with marinade.
- Meanwhile in frying pan add butter and saute mushrooms.
- Season chicken breasts with salt and peppers.
- Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
- Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.