Bacon-Cheese Topped Chicken - cooking recipe

Ingredients

1/2 cup Dijon mustard
1/2 cup honey
4 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup shredded monterey jack cheese
1 cup shredded cheese
8 slices bacon, partially cooked
2 teaspoons fresh minced parsley

Preparation

In a bowl, combine the mustard, honey, 1 1/2 t. oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11 x 7 x 2 inch baking dish.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon stirps in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley.