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Sunday, August 1, 2010

Smothered Chicken

(from Suzy)

Honey Mustard Marinade
1/2 C Dijon mustard
1/2 C honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

4-5 boneless, skinless chicken breasts
1 Tbs vegetable oil
2 C slices mushrooms
2 Tbs butter
salt and pepper
5-10 slices bacon, cooked
2 C shredded Colby jack cheese
2 tsp finely chopped parsley

Using an electric mixer, combine marinade ingredients in small bowl. Whip mixture for about 1 minute. Place chicken in gallon-size ziplock baggie and pour about 2/3 of marinade over the chicken and marinade in the refrigerator for about 2 hours. Chill the remainder of marinade until later.

While chicken is marinading, cook bacon and saute the sliced mushrooms in 2 T butter.

Heat frying pan over medium heat with 1 Tbs of oil. Sear chicken in pan for about 4 mins per side or until golden brown.

Evenly coat the bottom of the baking dish with a portion of the set-aside marinade. Remove chicken from frying pan and place into baking dish and brush top side with marinade, then season with salt and pepper. Stack 1-2 pieces of bacon on each chicken breast. Spoon the sauteed mushrooms on the bacon evenly. Top with cheese and parsley. Serve with any remaining marinade.

Bake at 375 for 30 mins or until cooked and cheese is melted.

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