Bacon Mushroom Honey Dijon Chicken
This is another fantastic meal, courtesy of Pinterest. I thought this was a great dinner; the chicken was flavorful, juicy, and topped with yummy bacon, cheese, and mushrooms. Really, you can't go wrong with this one! This went very well with some cheesy pull bread and a big salad for a filling and tasty dinner that we all enjoyed very much. I will definitely be putting this in the "keeper" file!
Bacon Mushroom Honey Dijon Chicken from Mommy I'm Hungry
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cooked and cut into chunks (I used 5 large, thick cut slices which was plenty)
- In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.
- Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
- In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon, then cheeses.
- Cook over low heat, covered, for 15-20 minutes until juices run clear.
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