Bacon Cheese Topped Chicken

Ingredients

• 1/2 c Dijon mustard
• 1/2 c honey
• 4 1/2 t veg oil, divided
• 1/2 t lemon juice
• 4 boneless skinless chicken breast halves
• 1/4 t salt
• 1/8 t pepper
• Dash paprika
• 2 c slices fresh mushrooms
• 2 T butter
• 1 c (4 oz) shredded cheddar cheese
• 8 bacon strips, partially cooked
• 2 t minced fresh parsley

Directions

In a bowl combine the mustard, honey, 1 1/2 t oil and lemon juice. Pour 1/2 c into a lg resealable plastic bag; add the checken. Seal the bag and turn to coat; refrig for 2 hrs. cover and refrig the reamining marinade. Drain and discard marinade from chicken.

In a lg skillet over med heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11X7X2 baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 min or until meat thermometer reads 160. Sprinkle with parsley. Yield: 4