Bacon-Cheese Topped Chicken

Photo: psfreeman

Similar to an entree at Outback Steakhouse, mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts. From Melanie Kennedy: Battle Ground, Washington. Recipe published in Taste of Home February/March 2005.

Yield: 4 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 2 Hours


Ingredients

  • 1/2 cup(s) Dijon mustard
  • 1/2 cup(s) honey
  • 4 1/2 teaspoon(s) canola oil, divided
  • 1/2 teaspoon(s) lemon juice
  • 4 boneless skinless chicken breast halves
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) pepper
  • 1 dash(es) paprika
  • 2 cup(s) sliced fresh mushrooms
  • 2 tablespoon(s) butter
  • 1 cup(s) (4 ounces) shredded Monterey Jack cheese
  • 1 cup(s) (4 ounces) shredded cheddar cheese
  • 8 bacon strips, partially cooked
  • 2 teaspoon(s) minced fresh parsley

Preparation

  1. • In a small 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.
  2. • 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. baking dish.
  3. • 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.
  4. • Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.



August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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