Bacon Mushroom Honey Dijon Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 in a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• 3 flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• 4 seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• 5 drain the marinade from the chicken.
• 6 in a large skillet over medium heat, cook the bacon.
• 7 when it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• 8 add the remaining oil to the bacon grease and brown chicken on all sides.
• 9 sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• 10 top the chicken with the mushrooms and bacon.
• 11 add both of the cheeses and the green onions on top of the mushrooms and bacon.
• 12 cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.