Honey Mustard Marinade
1/2 c. Grey Poupon Dijon Mustard
1/2 c. honey
1 1/2 tsp. vegetable oil
1/2 tsp. lemon juice
Combine ingredients in a bowl. Whip with electric mixer for about 30 seconds.
4 skinless, boneless chicken breasts
Pour about 2/3 of marinade over chicken. Marinate, covered in refrigerator for about 2 hours. Chill the remaining marinade until later.
1 Tbs. vegetable oil
2 c. sliced mushrooms (10 to 12 mushrooms)
2 Tbs. butter
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Preheat oven to 375. Heat large frying pan over medium heat. Sear chicken for 3 to 4 minutes per side or until olden brown. Place chicken in baking dish.
Saute sliced mushrooms in butter. Brush seared chicken with reserved honey mustard marinade (save a little extra to serve on the side of the dish). Season chicken with salt, pepper, and paprika. Stack two pieces of bacon, sauteed mushrooms, 1/4 c. Monterey Jack cheese, and 1/4 c. Cheddar cheese on each chicken breast.
Bake for 7 to 10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle with parsley before serving. Serve extra honey mustard marinade on the side.
Compliments of A Treasury of Top Secret Recipes.