1/4 c. dijon mustard
1/4 c. honey
2 1/4 tsp olive oil (divided)
1/3 tsp. lemon juice
2 boneless skinless chicken breast halves
Salt and pepper
1 c. sliced fresh mushrooms (we used one small can of cut mushrooms)
1 T. butter
1/2 c. shredded Monterey Jack Cheese
1/2 c. shredded Cheddar Cheese
4 bacon strips, partially cooked (we usually only use ends and pieces because it's cheaper and works better in soups and gravy and stuff, so we just cut of a chunk and spread the pieces)
1 tsp minced fresh parsley (I was going to use dried parsley, but I completely forgot to add it in)
1. In a bowl, combine the mustard, honey, 3/4 tsp oil and lemon juice.
2. Pour 1/4 c. into a large resealable plastic bag; add the chicken.
3. Seal the bag and turn to coat; refrigerate for 2 hours.
4. Cover and refrigerate the remaining marinade.
5. After 2 hours, drain and discard marinade from chicken.
6. In a large skillet over medium heat, brown chicken in remaining oil on all sides. You're not cooking the chicken all the way, just browning the outside.
7. Sprinkle with salt, pepper, and paprika.
8. Transfer to a greased backing dish.
9. In the same skillet, saute mushrooms in butter until tender.
10. Spoon reserved marinade over chicken.
11. Top with cheeses and mushrooms. Place bacon strips in a criss-cross pattern over chicken.
12. Bake, uncovered, @ 375 for 20-25 minutes.
13. Sprinkle with parsley.