Ingredients:
• 4 boneless, skinless chicken breasts
• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1 teaspoon lemon juice
• 8 slices bacon, cooked until crisp
• 2 cups fresh mushrooms, sliced
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
Instructions:
1. Prepare the Marinade: In a bowl, whisk together the Dijon mustard, honey, and lemon juice until well combined.
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the honey mustard mixture over the chicken, reserving the other half for later. Ensure the chicken is evenly coated, seal or cover, and refrigerate for at least 2 hours.
3. Cook the Bacon: In a large skillet over medium heat, cook the bacon until crisp. Remove and drain on paper towels. Once cooled, crumble or chop into pieces.
4. Sauté the Mushrooms: In the same skillet, add the sliced mushrooms to the rendered bacon fat. Sauté until tender and browned, about 5 minutes. Remove from the skillet and set aside.
5. Cook the Chicken: Preheat the oven to 350°F (175°C). Remove the chicken from the marinade and discard the used marinade. In the same skillet, add olive oil if needed, and sear the chicken breasts over medium-high heat until lightly browned on both sides, about 3 minutes per side.
6. Assemble the Dish: Place the seared chicken breasts in a baking dish. Brush each with some of the reserved honey mustard sauce. Top each piece with sautéed mushrooms, crumbled bacon, and a generous sprinkle of shredded cheddar cheese.
7. Bake: Transfer the baking dish to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. Garnish and Serve: Once done, remove from the oven and let rest for a few minutes. Garnish with chopped fresh parsley and serve with the remaining honey mustard sauce on the side.
Enjoy your meal!