Thursday, June 2, 2016

Bacon-Cheese Topped Chicken (GF)

Bacon-Cheese Topped Chicken (GF)


4 (4-6 oz.) Boneless Skinless Chicken Breasts
¼ cup Dijon Mustard
¾ cup Honey
4½ tsp. Canola Oil, divided
½ tsp. Fresh Lemon Juice
½ tsp. Salt
¼ tsp. Black Pepper
Pinch or 2 Paprika
2 cups Fresh Mushrooms, sliced
2 tbsp. Unsalted Butter
1 cup Monterey Jack Cheese, shredded
1 cup Cheddar Cheese, shredded
8 strips, Bacon, partially cooked
2 tsp. Fresh Parsley, chopped


In a medium bowl, mix the mustard, honey, 1½ tsp. oil and lemon juice.  Transfer a ½ cup of mixture into a gallon size zip-lock bag with the chicken breasts.  Seal and refrigerate 2 to 4 hours.  Cover and refrigerate the remaining marinade until needed.  Remove chicken and pat dry with paper towels.  In a large skillet over medium heat, add remaining oil.  Once hot, salt, pepper and paprika the breasts on both sides and place in skillet.  Brown chicken on both sides until golden.  Transfer chicken to a rimmed baking dish that has been sprayed.  Using the same skillet, add butter and mushrooms and sauté until done.  Now divide remaining marinade over chicken breasts, top with cheeses and mushrooms.  Place 2 strips of bacon on each breast in a X pattern.  Place baking dish in a pre-heated 375- degree oven for 20-25 minutes or until chicken is done.  Sprinkle with parsley and serve.

Note:               Please make sure all ingredients being used are Gluten-Free.  Some brands and styles are not always GF.

Ideas for Future Efforts

No comments:

Post a Comment