Prep + Cook Time135 Minutes
- 44 g FAt
- 24 g Sat. FAt
- 41 g CArbs
- 1 g Fiber
- 36 g sugars
- 79 g proteins
4 ea. Forester Farmer’s Market® boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/2 cup Honey
3 tbsp. Mayonnaise
1 tsp. Lemon Juice
1 tbsp. butter
8 oz. Sliced Mushrooms
Salt & Black Pepper, to taste
4 ea. Slices Bacon, Cooked
6 oz. Shredded Monterey Jack Cheese
6 oz. Shredded Sharp Cheddar Cheese
Chopped Fresh Parsley for Garnish
Preheat your oven to 400°.
In a small bowl, combine Dijon mustard, honey, mayonnaise and lemon juice.
Pour half the sauce into a small bowl, reserve.
Place the chicken in a Ziploc® bag.
Pour the remaining marinade in the bag and toss the chicken to coat.
Chill in the refrigerator for at least two hours.
In a skillet, melt butter and add mushrooms.
Cook for seven minutes, or until the mushrooms are tender and just starting to turn golden brown. Set aside. Heat grill to medium high heat.
Remove the chicken from the marinade, season each piece with salt & pepper.
Place the chicken on the grill, cook for 4 minutes each side
Transfer the chicken to an oven-safe casserole dish.
Divide mushrooms on top of each piece of chicken.
Half bacon slices and place on the chicken.
Divide Monterey Jack cheese and cheddar cheese evenly and sprinkle over each piece of chicken.
Place the chicken in preheated 400° oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 170° & cheese has melted.
Serve with remaining honey mustard sauce on the side.
Sprinkle with chopped fresh parsley for garnish.