Bacon Mushroom Honey Dijon Chicken – Can you say YUMMY! This recipe contains all of my favorites! Chicken, bacon and cheese! It reminds of Alice Springs Chicken from Outback!
- ½ cup Dijon mustard
- ½ cup honey
- 4-1/2 teaspoons canola oil, divided
- ½ teaspoon lemon juice
- 4 boneless skinless chicken breast halves
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Dash paprika
- 2 cups sliced fresh mushrooms
- 1 cup (4 ounces) shredded Monterrey Jack cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 8 slices bacon, cut and cooked
- 2 TBSP sliced green onions
- In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice.
- Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.
- Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.
- In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
- Cook over low heat, covered for 15-20 minutes until juices run clear.
Thanks to Mommy I’m Hungry for this recipe and image.
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