Bacon-cheese topped chicken

Mmm tender marinated chicken breasts that provide an unforgettable dining experience with just a little fuss.

Note: This recipe needs marinating for two hours prior to cooking
Note2: I did not nor will I ever :) cook with mushrooms but the recipe suggests them so up to you if you like eating fungi or not ;)
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 tsp lemon juice
4 boneless skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
Dash of paprika
2 tablesppons butter
1 cup (4 oz.) shredded monterey jack cheese
1 cup shredded cheddar cheese
8 bacon strips, partially cooked

Optional:
2 cups sliced mushrooms to top chicken at finish
2 tsp. minced fresh parsley to sprinkle at finish

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1>In small bowl combine mustard, honey 1-1/2 tsp. oil and lemon joice. Pour 1/2 cup into a large resealable bag; add the chicken. Seal the ag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.


2>Drain and discard the marinade from chicken. In a large skillet over med. heat brown the chicken in remaining oil on all sides. Sprinkle with salt, pepper, and paprika. Transfer to a greased baking dish.
3> if you want to add the mushrooms this is where you would saute mushrooms in butter until tender and spoon over chicken before putting in oven.
3> Top chicken with cheeses. Place bacon strips in a crisscross pattern over chicken.

4> Bake, uncovered, at 375 for 20-25 mins or until meat thermometer reads 170.
Happy cooking,
Chaeli