Bacon-cheese Topped Chicken
Mushrooms, bacon strips and Monterey Jack cheese top these tender
marinated chicken breasts that provide a flavorful dining experience with just a little fuss.
"I made it last night for dinner for my family. It was a success, everyone including myself loved it. I will be making it again."- chrissy89e
183 people want to try | 260 have favorited
|1/2 cupDijon mustard|
|4 1/2 tspVegetable oil|
|1/2 tspLemon juice|
|4 boneless chicken breast halves|
|1/4 tspsalt and pepper; to taste|
|2 cupsMushroom; fresh|
|1 cupMonterey jack cheese; shredded|
|1 cupCheddar cheese; shredded|
|8 stripsBacon; partially cooked|
Bacon-cheese Topped Chicken Preparation
In a 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 11-in. x 7-in. x 2-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 meat thermometer reads 170?. Sprinkle with parsley.
Taste like "Alice Springs Chicken" from Outback Restaurant
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Bacon-cheese Topped Chicken Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven