1/2 cup honey pepper
1 1/2 tsp vegetable oil paprika
1/2 tsp lemon juice 8 slices bacon, cooked
4 boneless chicken, skinless
1 Tbsp vegetable oil
2 cups sliced mushrooms
2 Tbsp butter
1 cup Monterrey jack cheese, shredded
1 cup cheddar cheese, shredded
2 tsp parsley, finely chopped
Use an electric mixer to combine the mustard, honey 1 1/2 tsp oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour 2/3 of the marinade over the chicken breasts and marinate them, covered, in the fridge for about 2 hrs. Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all 4 breasts. (If you don't have an ovenproof pan, transfer the chicken to a baking dish). Use 1 Tbsp of oil in the pan and sear chicken for 3-4 minutes per side or until golden brown. Remove pan from heat, but keep chicken in the pan. As the chicken is cooking, saute the mushrooms in the butter in a small frying pan. Brush each seared chicken breast with a little of the reserved marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper & paprika. Stack 2 pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterrey jack cheese evenly onto each breast followed by 1/4 cup of cheddar. Bake the pan of chicken for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra marinade into a small bowl to serve on the side . Enjoy!
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