Barbie’s Autumn Chicken
1 large chicken breast
1 tsp lime juice
2 tsp vegetable oil
½ cup Dijon mustard
½ cup honey
4 slices bacon, halved
4 mushrooms, halved
4 slices Monterey Jack cheese
4 slices cheddar cheese
Italian seasoning
Combine lime juice, vegetable oil, Dijon mustard and honey in medium bowl and beat with electric mixer just until frothy. Remove skin and bone from chicken breast and divide into 4 pieces. Place in zip lock bag and pour ¾ of the mustard mixture over the chicken. Let stand for at least two hours.
Preheat oven to 350º. In a cast iron fry pan cook the bacon until crisp; sauté the mushrooms briefly in the last minute or so of cooking bacon. Remove bacon and mushrooms and keep 1 tbsp grease. If the bacon grease is too yucky, wipe out pan and use vegetable oil. Sear chicken in pan for 4-5 minutes per side until golden brown.
In same pan, brush each seared chicken breast with a little of the reserved honey mustard marinade. Lay two slices of bacon halves on each breast, top with two slices of mushrooms and one slice each of the cheeses.
Bake at 350º for 15-20 minutes until the cheeses is thoroughly melted and starting to bubble. Top with Italian seasoning before serving.
© Crackerberries 2011
