This is another one of my favorites! Oh my goodness. What a cacophony of flavor infusion I have going on with this dish. Of course anything with bacon in it, in my book, should be noted to be a NO FAIL dish! Pair bacon with chocolate and have a meal fit for a king! This one will not disappoint you.
Bacon Mushroom Honey Dijon Chicken
1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
1 tsp cocoa
4 boneless skinless chicken breast halves
4 strips of bacon (fryed)
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions
In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil, cocoa, and lemon juice. Pour into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate overnight.
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. Remove and set aside.
In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushrooms and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.