Spring Chicken

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  • 1/2 cup (125 ml) Dijon mustard
  • 1/2 cup (125 ml) honey
  • 1-1/2 tsp (7 ml) vegetable oil
  • 1/2 tsp (2 ml) lemon juice
  • 4 boneless skinless chicken breast halves
  • 1 tbsp (15 ml) vegetable oil
  • 2 cups (475 ml) sliced mushrooms
  • 2 tbsp (30 ml) butter
  • salt
  • pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 cup (225 ml) shredded Monterey Jack cheese
  • 1 cup (225 ml) shredded cheddar cheese
  • 2 tsp (10 ml) finely chopped fresh parsley
  • Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.
  • Whip the mixture for about 30 seconds.
  • Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
  • Chill the remaining marinade until later.
  • After the chicken has marinated, preheat the oven to 375 degrees (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) 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 to 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 reserved honey mustard marinade (not the portion that the chicken soaked in) 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 sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
  • Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) cheddar cheese.
  • Bake the pan of prepared chicken breasts for 7 to 10 minutes or until cheese is thoroughly melted and starting to bubble.
  • Sprinkle each breast with 1/2 tsp (2 ml) parsley before serving.
  • Put extra honey mustard marinade into a small bowl to serve on the side.

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