Ingredients
HONEY MUSTARD INGREDIENTS 1/2 cup Dijon Mustard (I used Grey Poupon) 1/2 cup honey 3 tablespoons mayo Squeeze of fresh lemon juice CHICKEN INGREDIENTS 4 boneless skinless chicken breast halves seasoned with salt and black pepper 8 ounces sliced mushrooms 1 tablespoon butter 4 slices bacon
cooked 6 ounces shredded Monterey Jack cheese 6 ounces shredded Cheddar cheese Chopped fresh parsley for garnish DIRECTIONS In a small bowl
combine 1/2 cup dijon mustard with 1/2 cup honey
3 tablespoons mayo
and a squeeze of fresh lemon juice.
Preparation
Pour half the sauce into a small bowl, cover and reserve for later. Place the chicken in a large ziplock bag. Pour the remaining marinade in the bag and toss the chicken to coat. Chill in the refrigerator for at least two hours. Preheat your oven to 400 degrees. In a small skillet, melt 1 tablespoon butter. Add the mushrooms and cook for 7-10 minutes, or until the mushrooms are tender and just starting to turn golden brown. Heat a skillet or grill pan to med
