Criss Cross Chicken

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  • Average
  • Average budget

Ingredients

  • 1/2 C dijon mustard
  • 1/2 C honey
  • 4 1/2 tsp vegetable oil, divided
  • 1/2 tsp lemon juice
  • 4 boneless skinless chicken breasts
  • 1/4 tsp salt
  • dash of pepper
  • dash of paprika
  • 2 C sliced mushrooms, fresh
  • 2 Tbls butter
  • 4 oz Monterey Jack Cheese, shredded
  • 4 oz cheddar cheese, shredded
  • 8 strips of bacon, partially cooked

Preparation

Step 1

In bowl, combine mustard, honey, 1 1/2 tsp oil, and lemon juice. Pour 1/2 C of mix into ziploc bag and add chicken. Coat well and refrigerate 2 hours (or more). Cover and refrigerate remaining marinade.

Step 2

Drain and discard marinade from bagged chicken. In large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to greased casserole dish. In same skillet used for chicken, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and cooked mushrooms. Place partially cooked bacon strips in a criss-cross pattern on each chicken breast.

Step 3

Bake uncovered at 375 degrees for 20-25 minutes.

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Mashed potatoes are a favorite with this dish so you can spoon the sauce on them.

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