Preheat oven to 350\u00b0.
On each piece of chicken, carefully layer the mushrooms first and then the bacon (position the bacon on the mushrooms so that it holds the mushrooms in place).
Cover and bake for 30-45 minutes or until chicken is cooked through.
Remove from oven; add cheese and bake for 15 minutes uncovered.
Serve with a side of honey mustard salad dressing for a real treat!
Rub chicken breast with Seasonal All and set aside to marinate for 1
Rub chicken breast with Seasonal All and set aside to marinated for 1
dd all 4 chicken breast to the
ip lock bag and add chicken. Marinade for 1 hour, up to
uice for 1 minute.
Pour 1/2 mixture over chicken in
Place chicken breasts side by side in a well greased baking dish.
Top each breast with one slice of provolone.
Sprinkle bacon pieces over provolone slices evenly.
Uniformly pour entire bottle of salad dressing over each breast to cover bacon and cheese.
Bake at 400 degrees for 30 minutes.
Serve with a slotted spoon.
uice for 1 minute.
Pour 1/2 mixture over chicken in
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons (7 ml) oil and lemon juice in a small bowl.
Whip the mixture for about 30 seconds.
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later.
dd the chicken.
Set in the refrigerator to marinate for 2
Season chicken breasts with salt and pepper.
Saute in oil, until golden and cooked through.
Remove from pan, spread with Dijon mustard and place in roasting dish.
Cover with layer of mushrooms and bacon, then top with cheese.
Heat in oven at 400\u00b0 for 5 minutes, just until cheese melts.
Garnish with parsley and serve.
175 degrees C).
Place chicken breasts in a baking dish
Coat chicken in cheese and leek soup.
Grill or barbecue on medium heat, basting with a little oil while cooking.
Blend remaining soup with milk and mushrooms. Stir until boiling and serve over cooked chicken.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
eloute sauce by following recipe 469366. However, use chicken stock instead of
il on high heat. Boil for 2-3 mins, then add
For the basil vinaigrette - Place the
FOR THE QUICK METHOD: Rub chicken fresh lemon juice, then with Recipe #488671. Coat
up of the marinade. Place chicken in large resealable plastic bag
>chicken breasts into 1/4\" thickness with cooking mallot. See my recipe for