1/4 cup Grey Poupon dijon mustard
1/4 cup honey
1.5 teaspoon vegetable oil
0.5 teaspoon lemon juice
4 skinless, boneless chicken breast halves, pounded flat
1 T. vegetable oil
2 cups sliced mushrooms
2 T. butter
salt
pepper
8 slices bacon, cooked
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
1. Use a mixer to combine the mustard, honey, 1.5 t. oil and lemon juice in a small bowl. Whip for about 30 seconds.
2. Pour the marinade over the chicken breasts and marinate them, covered, in the frig for about 2 hours.
3. After the chicken has marinated, preheat the oven to 375 and heat up a large pan with 1 T. oil over medium heat. Remove chicken from marinade, letting all excess drip off. (Since most of the carbs in this recipe come from the honey in the marinade, I remove most of it and rely on the soaked in flavor!) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Transfer chicken to a baking dish.
4. As the chicken is cooking, in a small frying pan saute the sliced mushrooms in butter.
5. Season the chicken with salt and pepper.
6. Stack 2 pieces of cooked bacon, crosswise, on each chicken breast.
7. Spoon the sauteed mushrooms onton the bacon, being sure to cover each breast evenly.
8. Spread 1/4 cup jack and 1/4 cup cheddar cheese onto each breat.
9. Bake for 7-10 min. or until the cheese is thoroughly melted and starting to bubble.