Bacon Topped Chicken ~ Gluten Free
4/6/2016
Recipe
Everything is better with bacon ... and mushrooms ... and cheese! This recipe is naturally GF as long as the bacon you use does not have gluten as a preservative. This will be a hit with your entire family!
Ingredients
- 4 Boneless skinless chicken breasts
- ¼ cup Dijon Mustard
- ¾ cup honey
- 4 ½ teaspoons vegetable oil (divided)
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- Dash paprika
- 2 cups sliced fresh mushrooms
- 2 Tablespoons butter
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 8 strips GF bacon, partially cooked
- 2 teaspoons parsley
Instructions
In a bowl, combine the mustard, honey, 1 ½ teaspoons oil and lemon juice. Pour ½ cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate the remaining marinade.
Preheat oven to 375-degrees. 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 or parchment paper lined 11x7x2 inch baking platter.
In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over the chicken. Bake, uncovered for 20-25 minutes or until meat thermometer reads 160-degrees. Sprinkle with parsley.
