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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bacon-Cheese Topped Chicken Recipe

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This recipe for Bacon-Cheese Topped Chicken is from CLARK FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Dijon mustard
1/2 cup honey
1-1/2 tsp. vegetable oil, divided
1/2 tsp. lemon juice
4 boneless skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
dash paprika
2 cups sliced fresh mushrooms
2 tbsp. butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp. minced fresh parsley

Directions:
Directions:
In a bowl, combine the mustard, honey, 1-1/2 tsp. 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. x 2-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 375º for 20-25 minutes or until a meat thermometer reads 160º. sprinkle with parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Great dish to serve to guests. Everyone loves bacon! I use whatever cheese I happen to have & it's still good!

 

 

 

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