This is by far our favorite chicken recipe. Brady says it's as good as a restraunt's. I don't make it that often because it's not exactly low fat- but it's worth all the flavor sometimes. We had downed most of the pan before I got my camera. I love to make this when company comes and Jessica and Cameron were visiting us so it was a must make recipe. Hope you enjoy it as much as we do. It's great with the pillaf recipe that can be found in the main dish section under Apricot chicken. The sauce in the bottom of the pan is great on the rice.
1/2 cup dijon mustard
1/2 cup honey
1 1/2 tsp olive oil
1 tsp lemon juice
6 boneless skinless chicken breasts
1 8oz pkg fresh mushrooms
2 cups shredded colby jack cheese
1/2 pkg bacon cooked (not to crispy because you bake it in the oven too) (cut the pkg in half so the bacon stips are half length and use that half of the pkg)
Combine marinade and put 1/2 cup marinade in a plastic bag with the chicken. Save the rest of the marinade. Refridgerate the chicken for 2 hours (sometimes I don't get it in the fridge that long and it still tastes great). Drain and discard the marinade from the chicken. Brown chicken chicken in a little bit of olive oil. Sprinkle with salt and pepper and place in a 9x13 baking dish. Cover with remaining marinade. Place mushrooms in pan that you browed chicken in and cook until tender. Sprinkle over chicken. Spinkle cheese over chicken and place bacon pieces over chicken. Spinkle with parsley and cook at 375 for 20-25 min. Server with lemon rice pillaf. SO YUMMY!!