Prep 10 mins
Cook 30 mins
I saw a photo of this recipe on Pinterest and found the original recipe posted on the blog "Mommy? I'm Hungry!". The chicken looked so yummilicious that I immediately had to try it. Since I did made a couple of changes to the original recipe when I prepared it, I'm posting it here with my changes so I can remember how I made it.
- 1⁄2 cup Dijon mustard
- 1⁄2 cup honey
- 4 1⁄2 teaspoons oil, divided
- 1⁄2 teaspoon lemon juice
- 3 boneless skinless chicken breast halves
- salt, to taste
- pepper, to taste
- paprika, to taste
- 1 cup mushroom, sliced (I used canned mushrooms)
- 1 cup monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 6 slices bacon
- 2 tablespoons green onions, sliced
- Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
- In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
- Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
- Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
- Drain the marinade from the chicken.
- In a large skillet over medium heat, cook the bacon.
- When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
- Add the remaining oil to the bacon grease and brown chicken on all sides.
- Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
- Top the chicken with the mushrooms and bacon.
- Add both of the cheeses and the green onions on top of the mushrooms and bacon.
- Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.