Chocolate Bacon Mushroom Honey Dijon Chicken (gluten free)

This is another one of my favorites!  Oh my goodness.  What a cacophony of flavor infusion I have going Imageon 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

Dash paprika

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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s