I found this chicken recipe a few years ago and thought it sounded like a type of chicken breast you would get in a restaurant. When I tried it, I was right! It is so delicious and yes, very high in fat and calories. The chicken is marinated in a honey-Dijon sauce and then basted with it before it cooks with all the cheeses, bacon, and mushrooms on top of it. To save some time, I used mushrooms from a can, pre-shredded Mexican blend cheese, and I pre-cooked the bacon on a plate in the microwave to avoid more mess.
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons vegetable oil, divided
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley
In a 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 the marinade from chicken. In a large skillet over medium heat, brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.
In the same skillet, saute the mushrooms in butter until tender. Spoon reserve marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross patter over chicken. Bake, uncovered at 375 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley. Yield: 4 servings
2 comments:
Ok, this looks like a killer recipe. I'm sure it's very good.
Finally tried these. So good! This got a "Thanks so much for dinner, Mom. It was great!" from Caleb.
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