Bacon-Cheese Topped Chicken

1/2 cup Dijon mustard


1/2 cup honey

4 1/2 teaspoons canola oil, divided

1/2 teaspoon lemon juice

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon pepper

dash paprika

2 cups sliced fresh mushrooms

2 tablespoons butter

1 cup (4 ounces) shredded Monterey Jack cheese

1 cup (4 ounces) shredded cheddar cheese

8 bacon strips, partially cooked

2 tsp minced fresh parsley



In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and

lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the

chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and

refrigerate the remaining marinade. Drain and discard marinade from

chicken. In a large skillet over medium heat, brown chicken in remaining oil

on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased

11-in. x 7-in. baking dish. In the same skillet, saut� mushrooms in butter

until tender. Spoon reserved marinade over chicken. Top with cheeses and

mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake,

uncovered, at 375� for 20-25 minutes or until a meat thermometer reads 170�.

Sprinkle with parsley.