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Bacon-Cheese Topped Chicken

 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.


  • 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


  • 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.
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