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Bacon-Cheese Topped Chicken Recipe

Photo by: Taste of Home

96% would make again

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Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites. -Melanie Kennedy Battle Ground, Washington

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4 Servings
Prep: 40 min. + marinating Bake: 20 min.

Ingredients

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Directions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
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. Transfer to a greased 11-in. x 7-in. baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley. Yield: 4 servings.

Bacon-Cheese Topped Chicken published in Taste of Home February/March 2005, p30

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Reviews for Bacon-Cheese Topped Chicken (13)

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Reviewed on Oct. 24, 2009 by weedsquatter

It was the best, I used lime juice instead of lemon skipped the paprika and mushrooms and sprikled the bacon over the top, my family say I can make this again the neighbor boy that was at diner that night says to call him when we have it again!

Reviewed on Aug. 18, 2009 by twinkle8o3

Incredible!!! I will definitely make this again! One of the best recipes on this website in my opinion.

Reviewed on Mar. 26, 2009 by Mooster

I made this last night and my husband really enjoyed it. So simple, but lots of flavor!

Reviewed on Feb. 21, 2009 by sevenkids

My family of nine loved it. Beautiful dish without too much fuss.

Reviewed on Nov. 14, 2008 by thankG0d

This came out really good. My husband said that this chicken tastes like Longhorns topped chicken.

Reviewed on Nov. 08, 2008 by Summerjewl

This sounds like the Outback steakhouse dish called ALICE SPRINGS CHICKEN. which is my all time favorite recipe of any resturaunt. I hope it is. Thanks.

Reviewed on Oct. 05, 2008 by laurie_read

super yummy! i did use my own italian/garlic marinade instead of the honey/dijon one though. and i tried the green onions on top, too! i chopped the bacon though and sprinkle it on top. i totally recommend this recipe to all!

Reviewed on Sep. 22, 2008 by jtheissen

My family LOVES this recipie! We make it at least once a month! Instead of parcly though, I add chopped green onions for a little extra! And I make double the marinade so that it has extra flavor!

Jenna