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1
Two hours before you want to cook dinner: Use an electric mixer to combine the Dijon mustard, honey, oil and lemon juice in a small bowl.
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2
Whip the mixture for about 30 seconds.
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3
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
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4
Chill the remaining marinade till later.
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5
Cook your bacon (I like to cook mine ahead of time, that way the grease drains off nicely before serving).
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6
Cover and set aside for use later.
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7
Two hours later: Preheat the oven to 375 degrees (F).
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8
Put the 4 chicken breasts in a skillet with one tablespoon oil over medium heat.
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9
Sear the chicken 4 minutes per side or until golden brown.
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10
Remove the pan from the heat and transfer the chicken to a baking pan (9 x 13 works nicely).
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11
Saute the sliced mushrooms in butter until the liquid is released.
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12
Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in you should toss that).
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13
Save the extra marinade to serve on the side later.
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14
Season the chicken with salt, pepper and a dash of paprika on each breast.
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15
Stack two pieces of cooked bacon, crosswise, on each chicken breast.
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16
Spoon the sauteed mushrooms on top, giving each breast a nice covering of mushrooms.
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17
Spread 1/4 cup of Monterrey Jack cheese onto each breast followed by a 1/4 cup of cheddar cheese.
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18
Bake the pan of prepared chicken for 10 minutes in the oven or until the cheese is thoroughly melted and starts to bubble.
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19
Sprinkle each breast with 1/2 teaspoon of parsley before serving.
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20
Put the extra honey mustard marinade into a small bowl to serve on the side.
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21
Pairs nicely with a side of fries or baked potato!
