Bacon Mushroom Honey Dijon Chicken

Years ago, I used to get these Taste of Home recipe magazines, they're full of home cook's recipes. One issue had a recipe very very similar to this is and I just loved it. I've misplaced that magazine (some moves later), so I searched for it online and found this honey dijon version. I know it didn't have a marinade to it, but I decided to give this recipe a go. I changed it up a little to what I remember, and it was just as delicious.

Bacon Mushroom Honey Dijon Chicken

adapted slightly from Taste of Home

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
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 and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

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 mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.

Mmm, cooked mushrooms in bacon love./ Assembly of loaded up chicken.

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enjoy,