In bowl, combine mustard, honey, 1 ½ tsp oil and lemon juice. Pour ½ cup into ziplock bag; add chicken. Seal, turn to coat; refrigerate 2 hrs. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. In lg skillet, over med heat, brown chicken in remaining oil on both sides. Sprinkle with salt, pepper. Transfer to greased 9x13” pan.
In same skillet, saute mushrooms in butter until tender. Spoon reserve marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in crisscross pattern over chicken.
Bake, uncovered 375 for 25 min, until no longer pink.
Originally Submitted
1/2/2010
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