Bacon Mushroom Honey Dijon Chicken

Recipe by Dreamgoddess
READY IN: 40mins




  • 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.