Bacon-Cheese Topped Chicken

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 4 1/2 teaspoons safflower oil (divided)
• 1/2 teaspoon lemon juice
• 4 boneless skinless chicken breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups fresh mushrooms (sliced)
• 2 tablespoons light butter
• 1 cup monterey jack cheese (shredded)
• 1 cup cheddar cheese (shredded)
• 8 slices bacon (partially cooked)
• 2 teaspoons fresh parsley (minced)

1. Combine the mustard, honey, 1 1/2tsp oil, & lemon juice.
2. Pour 1/2C into large resealable bag; add chicken . Seal the bag & turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
3. Drain and discard marinade from chicken. Brown chicken over medium heat with the remaining oil. Sprinkle with salt, pepper, and a dash of paprika. Transfer to a greased 11"x7"x2" baking dish.
4. In the same skillet, saute mushrooms, in butter until tender. Spoon reserved marinade over chicken. Top with cheeses & mushrooms. Place bacon strips in a crisscross pattern over chicken.
5. Bake, uncovered, at 375 degrees for 20-25mins or until a meat thermometer reads 160 degrees. Sprinkle with parsley.

dijon mustard, honey, safflower oil, lemon juice, chicken, salt, pepper, fresh mushrooms, light butter, cheese, cheddar cheese, bacon, fresh parsley

Taken from www.food.com/recipe/bacon-cheese-topped-chicken-312497 (may not work)