Smothered Honey Dijon Chicken

This recipe is yet another Pinterest discovery, and I have to say, it's one of the best recipes I have ever tried. As my husband, Steven, put it: "If Heaven had a taste, this would be it". I know, that's pretty dorky, but seriously. This dish is SO good. Between the excellent marinade, the bacon, and the cheese - YUM. Who knew gluten-free could be so delicious??

Smothered Honey Dijon Chicken

You will need:
1/2 cup Dijon mustard (I used Jack Daniel's Honey Dijon)
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
3-4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) Kraft shredded Monterey Jack cheese
1 cup (4 ounces) Kraft shredded cheddar cheese
8 bacon strips, cut and cooked 
2 tablespoons sliced green onions

1) In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil, and lemon juice and mix well. Pour into a gallon size resealable plastic bag (or avoid dirtying a bowl and mix it all in the bag like I did). Add the chicken, seal the bag, and turn to coat the chicken well. Refrigerate for 2-3 hours.

2) Drain and discard the marinade from the chicken. In a large skillet, heat the remaining oil. Add the chicken breasts and brown on all sides. Sprinkle with the salt, pepper, and paprika. Remove and set aside.

3) In the same skillet, saute the mushrooms with the bacon until tender. Remove and set aside.

4) Add the chicken breasts back to the skillet and top with the mushrooms and bacon. Then top with the cheeses and green onions. Cook, covered, over low heat for 15-20 minutes or until the chicken juices run clear.

Enjoy!!!

Adapted from Mommy? I'm Hungry!'s Bacon Mushroom Honey Dijon Chicken