Ingredients for Bacon Cheese Topped Chicken
- Dijon Mustard
- 2 tablespoons honey
- Vegetable Oil
- 1 tablespoon lemon juice
- Boneless Skinless Chicken Breast Halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- Fresh Mushrooms
- 1 tablespoon butter
- Monterey Jack Cheese
- Cheese
- Bacon
- fresh parsley (for garnish)
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How to Make Bacon Cheese Topped Chicken
- In a bowl, whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, and 1 1/2 teaspoons garlic powder.
- Add 2 tablespoons olive oil and 1 tablespoon lemon juice to the bowl and whisk to combine.
- Pour 1/2 cup of the marinade into a large resealable plastic bag.
- Add 4 boneless, skinless chicken breasts (about 1.5 lbs total) to the bag.
- Seal the bag, ensuring no air remains, and turn to coat the chicken thoroughly.
- Refrigerate the chicken in the marinade for at least 2 hours, or preferably overnight.
- Cover and refrigerate the remaining marinade.
- Remove the chicken from the bag; discard the marinade.
- In a large skillet over medium heat, brown the chicken breasts in 1 tablespoon olive oil for 2-3 minutes per side, until lightly golden.
- Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
- Transfer the chicken to a greased 11 x 7 x 2 inch baking dish.
- In the same skillet, melt 1 tablespoon butter and sauté 8 ounces of sliced mushrooms until tender (about 5-7 minutes).
- Spoon the reserved marinade evenly over the chicken in the baking dish.
- Top the chicken with the sautéed mushrooms, 1 cup of shredded cheddar cheese, and 1/2 cup of shredded mozzarella cheese.
- Arrange 4-6 slices of bacon in a crisscross pattern over the chicken and cheese.
- Bake, uncovered, at 375°F (190°C) for 20-25 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 160°F (71°C).
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
143g
Fat
85g
Carbs
13g
