INGREDIENTS

INSTRUCTIONS

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil
and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate them,
covered, in the refrigerator for about 2 hours. Chill the remaining
marinade until later. After the chicken has marinated, preheat the oven to
375F and heat an ovenproof frying pan large enough to hold all four breasts
and 1 tablespoon oil over medium heat. (If you don't have an ovenproof
frying pan, transfer the chicken to a baking dish) Sear the chicken in the
pan for 3-4 minutes per side or until golden brown. Remove pan from heat
but keep chicken in the pan. As the chicken is cooking, in a small frying
pan saute the mushrooms in the butter. Brush each seared chicken breast
with a little of the reserved honey mustard marinade (not the portion that
the chicken soaked in) being sure to save a little extra that you can serve
on the side later with the dish. Season the chicken with salt, pepper and
paprika. Stack two pieces of cooked bacon, crosswise on each chicken
breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each
breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each
breast followed by 1/4 cup of Cheddar. Bake the pan of prepared chicken
breasts for 7-10 minutes or until cheese is thoroughly melted and starting
to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving.
Put extra honey mustard marinade into a small bowl to serve on the side.
Recipe by: Top Secret Restaurant Recipes Posted to TNT - Prodigy's Recipe
Exchange Newsletter  by Nancy Pallotta <nancee@neo.lrun.com> on Aug 12,
1997

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