Autumn
Chicken
2 chicken legs
2 chicken thighs
1 tbsp. lime juice
2 tbsp. extra virgin
olive oil
½ cup Dijon mustard
½ cup honey
2 slices bacon,
halved
4 mushrooms, halved
2 slices Monterey
Jack cheese, halved
2 slices Muenster
cheese, halved
Combine lime juice, olive
oil, Dijon mustard and honey in medium bowl and beat with electric mixer just
until frothy. Remove skin from chicken. 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. 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 one half of bacon pieces
on each piece of chicken, top with two slices of mushrooms and top with the
cheeses.
Bake at 350º for 15-20
minutes until the cheeses are thoroughly melted and starting to bubble.
© Crackerberries 2014
