Honey Mustard Bacon Mushroom Chicken Delight
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/2 cup honey
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
8 slices bacon, cooked and crumbled
1 cup mushrooms, sliced
2 cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
2 tablespoons fresh parsley, chopped
Directions:
1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together the Dijon mustard, honey, vegetable oil, lemon juice, salt, paprika, black pepper, and garlic powder to make the honey mustard sauce.
3. Place the chicken breasts in a large resealable plastic bag. Pour half of the honey mustard sauce over the chicken, seal the bag, and marinate in the refrigerator for at least 2 hours (or overnight for best results).
4. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken breasts for 3-4 minutes on each side, until browned.
5. Transfer the chicken breasts to a baking dish. Spoon the remaining honey mustard sauce over the chicken.
6. In the same skillet, sauté the sliced mushrooms until tender, about 5 minutes. Spoon the mushrooms over the chicken.
7. Sprinkle the cooked bacon crumbles over the chicken and mushrooms.
8. Combine the shredded Monterey Jack and Cheddar cheeses, then sprinkle the cheese mixture evenly over the chicken.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the chicken is cooked through.
10. Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal per serving | Servings: 4 servings