Ingredients

The following ingredients have 4 Servings
  • 1/2 cup honey
  • 1/3 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice
  • 4 boneless skinless chicken breasts
  • 3 tablespoons salted butter (divded)
  • 10 ounces button mushrooms (sliced (about 3 cups))
  • 8 slices bacon (cooked)
  • 1 1/2 cups Monterey Jack cheese (shredded)
  • Fresh parsley (chopped, for garnish)

Instruction

  • Make the marinade in a small bowl by whisking together the honey, Dijon mustard, mayonnaise, and lemon juice. Reserve 1/3 cup for dipping and place the rest of the marinade into a large resealable bag with the chicken breasts. Marinate the chicken for 3 hours or overnight.
  • Preheat your oven to 400 degrees F and grease a casserole dish with nonstick cooking spray. Set aside.
  • Add 2 tablespoons of butter to a large skillet over medium heat. Once the butter is sizzling, pour in the chicken and marinade from the bag. Cook for about 4 minutes per side or until the chicken has a nice sear. (Do not cook the chicken all the way through, it will finish cooking in the oven.) Transfer the chicken to the prepared casserole dish.
  • Wipe out the skillet and return it to the stove. Add 1 tablespoon of butter to the skillet and cook the mushrooms for about 6 minutes. They should still be stiff but starting to become tender and brown.
  • Evenly divide the mushrooms over the chicken. Top each chicken breast with 2 slices of cooked bacon and 1/4 of the shredded cheese.
  • Bake for 10-15 minutes until the chicken reaches 165 degrees F internal temperature and the cheese is melted.
  • Use the remaining marinade as a dip or it drizzle over the chicken. Garnish with freshly chopped parsley before serving warm.