4chicken breast halves, boneless, skinless -about 6-oz portions
8ozsliced white button or baby Bella mushrooms
Salt and Ground Black pepper
4slicesBacon,cut in half
1cupMonterey & Cheddar Cheese Blend,shredded
1tbspfresh Flat leaf parsley,chopped (optional)
Instructions
Prepare the Grill. Pre-heat the grill to medium-high heat (about 350 degrees F).
Grill the Chicken. Season the chicken with salt and pepper on both sides. Grill the chicken for 7 to 8 minutes per side or until a thermometer reads 165°F and the juices run clear. Remove from the grill and set aside to rest on a grill safe sheet pan, cast iron pan, or pizza stone.
Sauté the Mushrooms. While the chicken cooks, in a small skillet, sauté the sliced mushrooms with 1 tsp oil. Sauté until the mushrooms have let out most of their liquid and have started to turn brown, about 5 to 7 minutes. Remove from pan and set aside.
Fry the Bacon. Into the same pan, add the bacon slices. Cook until well-done turning as needed - about 5 to 7 minutes. Remove to a paper towel to drain excess oil.
Assemble the chicken: Brush each seared chicken breast with 1 tbsp of honey mustard. Spoon sauteed mushrooms over the top. Place two halves of cooked bacon on top of each chicken breast. Sprinkle 1/4 cup of Monterey and Cheddar Cheese blend onto each breast.
Melt the Cheese: Place the pan of prepared chicken breasts back onto the grill over indirect heat and cook for 5 to 7 minutes or until the cheese is melted and starting to bubble.
Garnish: Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.
Serve: Serve with extra honey mustard as a dipping sauce, if desired. For a complete meal, steam broccoli and add air fryer or baked french fries for a complete 30-minute meal.
Notes
Nutrition is calculated based on the recipe as written. The addition or omission of ingredients will alter the nutritional information.
To make Homemade Honey Mustard:
1/4 cup Dijon mustard
1/4 cup honey
2 Tablespoons cup mayonnaise
1/2 teaspoon fresh lemon juice
Directions:
In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Cover and refrigerate until serving time.
Monterey and Cheddar Cheeses may be substituted with shredded Colby Jack Cheese.