Bacon-Cheese Topped Chicken

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.