Mom and Dad visited a few weeks ago, and Mom baked a pasta casserole dish that had Dijon mustard in it. I was looking for a way to use up the mustard and found this recipe. We're so happy we found it, because it was SO good the day of AND the day after! We'll be making it again in a few weeks when we vacation at a cabin in Provo Canyon before Bryant's wedding.
Honey Mustard Marinade: Combine ingredients. Reserve 1/3 of the mixture and chill in the refrigerator for later. Pour the remaining 2/3 of the mixture over 4 skinless chicken breasts. Marinade the chicken in the refrigerator for at least 2 hours. (We marinated the chicken overnight.)
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 T. oil
1/2 tsp. lemon or lime juice
Mushrooms: saute mushrooms in butter and season with salt and pepper if desired
2 cups sliced mushrooms
2 T. butter
Salt and pepper
Bacon: cook bacon until crispy; crumble (we used pre-cooked bacon crumbles from Costco)
8 slices of bacon
1 cup shredded Monterey cheese
1 cup shredded cheddar cheese
Grill marinated chicken until done. Place each breast on a baking sheet. On each breast, spoon some marinade (the sauce that was set aside) and layer with cheddar cheese, mushrooms, Monterey cheese, and finally the bacon crumbles. Broil in oven until cheese is melted. Serve any remaining marinade on side of chicken.