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Honey Mustard Marinade

MyCookbook Recipe Database
MyCookbook Member: StarDrop
Recipe Category: Poultry
Recipe Preparation Level: moderate

    1/2 Cup grey poupon dijon mustard
    1/2 Cup honey
    1-1/2 tablespoons oil
    1/2 tablespoon lemon juice

    4 boneless skinless chicken breast halves
    1 tablespoon oil
    2 Cups sliced mushrooms
    2 tablespoons butter salt pepper paprika
    8 slices bacon, cooked
    1 Cup shredded monterey jack cheese
    1 Cup shredded cheddar cheese
    Combine the mustard, honey, oil and lemon juice in small bowl with electric
    mixer for about 30 seconds. Pour about 2/3 of the marinade over the chicken
    breasts and marinate them, covered, in the refrigerator for about 2 hours.
    Chill remaining marinade for later use. After chicken is marinated, preheat
    oven to 375. In cast iron skillet or oven proof skillet, heat 1 tablespoon
    oil and add chicken breasts. While the chicken is cooking, saute the
    sliced mushrooms in a small frying pan with the butter. Brush each seared
    breast with a little of the reserved marinade. Season the chicken with the
    salt, pepper and a dash of paprika. Stack 2 pieces of cooked bacon
    crosswise on each chicken breast. Spoon the mushrooms onto the bacon and
    coat evenly. Spread 1/4 Cup of the monterey jack cheese onto each breast
    followed by 1/4 Cup of the cheddar cheese. Bake the pan of prepared breasts
    for 7-10 minutes in the oven or until cheese is melted and starting to

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