Bacon-Cheese Topped Chicken
Bacon-Cheese Topped Chicken could be just the gluten free recipe you've been looking for. This recipe serves 4. This main course has 674 calories, 46g of protein, and 38g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up mushrooms, paprika, bacon strips, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour. Users who liked this recipe also liked Buffalo Chicken Stuffed Zucchini topped with Melted Cheddar, Bacon and an Avocado Blue Cheese Dressing, Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg, and Spinach Salad with Bacon, Caramelized Onions, Mushrooms and Blue Cheese in a Bacon Pan Sauce Dressing Topped with a Hard Boiled Egg.
In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice.
Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
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 11-in. x 7-in. baking dish.
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 chicken.
Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°.