4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10-12 mushrooms)
2 Tbsp. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
1. Use an electric mixer to combine the mustard, honey, 1½ teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about HALF of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
2. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish).
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