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Bacon-Cheese Topped Chicken Recipe

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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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Bacon-Cheese Topped Chicken Recipe

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

Yield: 4 Servings

40 20 60

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.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Bacon-Cheese Topped Chicken (19)

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Bacon-Cheese Topped Chicken

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Reviewed on May. 30, 2012 by HLGStrider

I found this recipe because I really wanted comfort food so I googled "recipe with cheese, chicken, and bacon." I had to make some changes because of ingredients I didn't have on hand (the mustard and jack cheese, mainly), but this was devoured by my husband and the leftovers didn't even last until noon the next day. I'm making it again even though we just had it because he's been complaining that we haven't had any good leftovers available for lunches and he's off this week.

My changes were to substitute store bought bbq sauce for the mustard, use only cheddar cheese, substitute turkey bacon, and substitute olive oil for the canola oil and it all worked really well. I'd like to try it again soon using the original recipe, but dijon mustard is not something I normally keep around the house so I'll have to remember to put it on my shopping list.

Reviewed on May. 10, 2012 by Stoneturtle

This is sooooo good. My normally taciturn husband said so about 5 times.

Reviewed on Apr. 06, 2012 by junetennant

I have made this a few times now and it is a great way to fancy up ordinary chicken.

Reviewed on Apr. 04, 2012 by jenjones892

This tastes like my favorite meal at Outback Steakhouse: Alice Springs Chicken. It is oh-so-yummy and not as much fuss as you might suspect.

Reviewed on Feb. 23, 2012 by macaroni girl

Made this tonight for dinner and my family loved it! It was so flavorful and juicy. Will definitely make again!

Reviewed on Feb. 14, 2012 by kriffle63

I have made this several times, and we LOVE,LOVE,LOVE it! The honey mustard sauce is so flavorful. I brown the chicken in the bacon drippings instead of using oil. I know, so not good for you, but it makes it taste amazing!!

Reviewed on Feb. 14, 2012 by kriffle63

I have made this several times, and LOVE, LOVE, LOVE it! I brown the chicken in the bacon drippings, instead of using the oil. I know, not good for you, but it tastes so amazing!

Reviewed on Feb. 05, 2012 by allaboutcookies86

This recipe is SO full of tongue tantilizing flavor! This is my number one chicken recipe! You MUST try it! I will NEVER eat a plain boring chicken breast again!

Reviewed on Jan. 28, 2012 by victoriabc

Very tasty. I only had time to marinade the chicken for an hour and it was still packed full of flavor and quite tender. Because I was short on time, I pounded the chicken breasts so they would be a little thinner and sure to be done. Instead of baking, I finished them in the skillet, covered for about 15 minutes.

Reviewed on Dec. 16, 2011 by EdnaCK

this was a nice change for chicken. I have already made this dish three times since I found it.

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