Dijon Chicken Breasts

I am going to start a new section and post recipes from time to time. I know that ever since I started staying home I have been doing a lot more cooking. At times it gets a little boring cooking the same things over and over again. So I am going to post recipes that I have done. If you have a recipe you would like to send me please email it to me with your first name, city, and a link to your website if you have one.

The following is a recipe I tried on me and my wife’s anniversary. It came out awesome and I would like to share it.

Dijon Chicken Breasts

What you do is marinate boneless skinless chicken breasts in 1/2 cup of Dijon Mustard, 1/2 cup of Honey, and like 4 teaspoons of Vegetable Oil. Let that marinate for at least 2 hours. Personally I let it sit in the stuff all day long. Make sure to have some extra marinade sitting off to the side in the refrigerator for later.

While it is marinating you will need to half cook some bacon strips. Plan to have 2 pieces per chicken breast. When it is finally time to start cooking, take the chicken out of the marinade and place onto a skillet and lightly brown it. Then place the chicken in a glass pan and squirt lemon juice all over it. In the same skillet you used to brown the chicken sautee up some freshly cut mushrooms.

When the mushrooms are completely done spoon on the marinade you set aside to chill onto the chicken breasts. Then take 2 half cooked pieces of bacon and criss-cross them over each chicken breast. Place sauteed mushrooms on top of the bacon. Then shred Monterey Jack and Cheddar Cheese all over the chicken. Put the glass pan in the oven at 375 degrees and cook for like 20-25 minutes or until done.

Enjoy!