Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10?12 mushrooms) (I did 16 oz as I LOVE mushrooms)
2 Tbsp. butter
salt and pepper
8 slices bacon, cooked
(I did extra bacon of course)
1 c. shredded Monterey Jack cheese
combine the mustard,
and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Place chicken in a Ziploc bag and pour in about 1/3 of the marinade.
(I just placed chicken in a bowl and poured the marinade over the top)
Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat a ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish).
Sear the chicken in the pan for 3-4 minutes
per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter.
Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika.
Stack two pieces of cooked bacon, crosswise on each chicken breast.
Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Put extra honey mustard marinade into a small bowl to serve on the side.