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This is just one of over 9,000 recipes we've collected since early 1996. Many of these recipes have been passed down from family member to family member and then shared with friends and then, with Mike Pitzer's Secret Recipes. When it comes to recipes, the real secret is that all of our recipes always have been, and always will be free!
Directions:
- After chicken has marinated, preheat the oven to 375° F and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking.)
- Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan, sauté the sliced mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.
- Season the chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast.
- Spoon the sautéed mushrooms onto the bacon, being sure to coat each chicken breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.
- Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 tsp parsley before serving.
- Put extra honey mustard marinade into a small bowl to serve on the side.