Bacon-cheese Topped Chicken

This is really good! Pretty easy to make plus it has great flavor! Enjoy!

• Ready In: 3 hrs 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup Dijon mustard
• 1⁄2 cup honey
• 4 1⁄2 teaspoons  vegetable oil
• 1⁄2 teaspoon lemon juice
• 4  boneless skinless chicken breast halves
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  dash paprika
• 2  cups  sliced fresh mushrooms
• 2  tablespoons butter
• 1  cup  shredded monterey jack cheese
• 1  cup  shredded cheese
• 8  slices bacon, partially cooked
• 2  teaspoons  fresh minced parsley

Directions

1. In a bowl, combine the mustard, honey, 1 1/2 t. oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate 2 hours. Cover and refrigerate the remaining marinade.
2. 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 x 7 x 2 inch baking dish.
3. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon stirps in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley.