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Bacon-Cheese Topped Chicken

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

4 ServingsPrep: 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 Wright® Brand Bacon strips, partially cooked

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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.

2 of 2

Bacon-Cheese Topped Chicken (continued)

Directions (continued)

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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.