Criss Cross Chicken
By cpncrzy
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
Details
Level of difficulty Average
Cost Average budget
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.
Mashed potatoes are a favorite with this dish so you can spoon the sauce on them.
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Chef Tips and Tricks
Ingredients
- Ground meat
- Coriander, chopped
- Onions, minced
- Egg
- Salt
- Ground Pepper
- Cheddar (cube and slice)
- Canola Oil
Method
Chop coriander and mince onions
Mix the meat, coriander, onions, pepper and salt in a large bowl
With your hands, shape the meat into a large ball
On a clean surface, flatten the ball and place a cube of cheddar on top
Cover the cheese with the edges of the meat, creating a ball again
Place in a pan and let one side simmer in canola oil
Flip the patty and place a slice of cheddar on top
Place the lid on the pan and let cook to desired texture
Put the patty in a bun with your favorite toppings. Enjoy!
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