Ingredients
1/2 cup Dijon mustard1/2 cup honey4-1/2 teaspoons canola oil, divided1/2 teaspoon lemon juice4 boneless skinless chicken breast halves1/4 teaspoon salt1/8 teaspoon pepperDash paprika2 cups sliced fresh mushrooms2 tablespoons butter1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese8 bacon strips, partially cooked2 teaspoons minced fresh parsley
Preparation
In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
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. Transfer to a greased 11x7-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.
