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Clarion County Recipe of the Day: Bacon-Cheese Topped Chicken
Enjoy this dish with a glass of Pinot Grigio!
Bacon-Cheese Topped Chicken
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley
~In a small 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. 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 to 25 minutes (or until a meat thermometer reads 170°).
~Sprinkle with parsley.
~Makes four servings.
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