Honey Mustard and Bacon Chicken

   

This weeks recipe was given to me by my wonderful mother. It is one of my favorite dishes she makes. In short, it is Chicken marinated in honey mustard and topped with cheese, mushrooms, and bacon. I have always compared this chicken to the Okeechobee Chicken from RJ Gators and the Alice Springs Chicken from Outback. It's that good!!!!!


She originally found this recipe in a magazine; over the years she has slightly tweeked it to make it her own. The original recipe can be found here.

What you will need:

       1/2 cup Dijon Mustard                                        1/2 cup Honey                          

        

          Dijon Mustard

Honey

         1 1/2 tsps Vegetable Oil                                        1/2 tsp Lemon Juice

Vegetable Oil

Lemon Juice

   

    10-12 Boneless Skinless Chicken                                     Pinch of Pepper

                  Tenderloins

Chicken Tenderlions     

Pepper

                                         

              Pinch of Paprika                                     2 cups Sliced Fresh Mushrooms  

Paprika

Sliced Fresh Mushrooms

                2 tbs Butter                                                 1 8 oz bag of Shredded Mixed Cheese
                                                                                                   (Mexican Blend)                                                                          

Shredded 4 Cheese Mexican Blend

Butter

    

    

            10-12 Bacon Strips                                             2 tsps Parsley Flakes

Bacon Strips

    

     Parsley

How to Prepare:

Combine the mustard, honey, vegetable oil, and lemon juice in a bowl. Pour 1/2 cup of this mixture into a large ziplock bag. Add the chicken to this bag, seal the bag, and turn the bag until the chicken is coated. Refrigerate for 2 hours. Cover and refrigerate remaining marinade.

10 minutes before chicken is done marinating, saute the mushrooms in butter until tender and partially cook bacon (cook bacon on stove top until color changes, but remove before it turns crispy). 

Drain and discard marinade from chicken. Place chicken in a large pan on medium heat. Brown chicken on both sides. Transfer chicken to a glass baking dish or a greased metal baking dish, in a single layer.  

Sprinkle chicken with pepper and paprika. Spoon remaining marinade over chicken. Top with entire cheese bag and mushrooms. Cut (or tear) bacon slices in half. Place 2 halves of bacon on each tenderloin in a crisscrossed pattern. 

Bake, uncovered, at 375* for 20-25 minutes; until meat thermometer reads 160*. 

Sprinkle with parsley. 

Tips:

You can substitute Chicken Breast halves for the Chicken tenderloins. I use tenderloins because they brown quicker.

ENJOY!