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    Spring Chicken


    Source of Recipe


    Ssssh

    List of Ingredients




    4 skinless, boneless breast halves
    1 Tbsp. vegetable oil
    2 c. sliced mushrooms (10-12)
    2 Tbsp. butter
    Salt, pepper & paprika (to taste)
    8 slices bacon, cooked
    1 c. Monterey Jack cheese, shredded
    1 c. Cheddar cheese, shredded
    2 tsp. fresh parsley, finely chopped (optional)

    MARINADE:

    1/2 c. Dijon mustard
    1/2 c. honey
    1 1/2 tsp. vegetable oil
    1/2 tsp. lemon juice




    Recipe



    MARINADE: With electric mixer, in small bowl, combine mustard, honey, oil and lemon juice; whip about 30 seconds. Pour about 2/3 of marinade over chicken (will be discarded later). Marinate, covered, in refrigerator about 2 hours. Chill and reserve unused marinade.


    After marinating chicken, preheat oven to 375° F. Heat ovenproof frying pan (large enough to hold chicken) and 1 Tbsp. oil over medium heat. Sear chicken for 3-4 minutes per side, or until golden brown. Remove pan from heat. Keep chicken in pan.
    While chicken is cooking, saute mushrooms in butter in small skillet.
    Brush each seared breast with a little 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 c. Jack cheese over bacon; follow with 1/4 c. cheddar.
    Return to oven for 7-10 minutes or until cheese is melted and starting to bubble.
    Sprinkle with parsley, if desired. Serve with remaining honey-mustard marinade.


    Serves 4

 

 

 

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