Marinade and Dipping Sauce:
½ cup Dijon mustard shopping list
½ cup good honey
1½ teaspoons peanut or safflower oil
½ teaspoon lemon juice
2 or 3 boneless skinless chicken breasts
½ tablespoons peanut or safflower oil
1 large onion, sliced and rings cut in half
8 ounces fresh mushroom, sliced (optional)
1 tablespoon butter
6 slices bacon, cooked
1 cup shredded Mexican or cheddar cheese
1 teaspoon chopped fresh parsley
1) Combine marinade in medium bowl until well blended (or beat with mixer for 1 minute, as recipe suggests).
2) Place chicken breasts in a large ziplock baggie and pour ½ of marinade into bag, rubbing marinade into the chicken; marinate in refrigerator for 2 or more hours (don’t exceed 24).
3) Chill remaining marinade in refrigerator to serve with chicken.
4) When ready to prepare chicken, heat ½ tablespoon oil in large skillet over medium high heat; sear chicken breasts in hot oil, turning to sear both sides, cooking until almost done.
5a) If skillet is oven safe, remove chicken; sauté onions and mushrooms in the skillet in the butter; remove sautéed veggies from skillet.
5b)If skillet is not oven safe, transfer chicken to oven safe dish; sauté onions and mushrooms in the skillet in the butter.
6) Remove chicken from marinade and place in skillet or oven safe dish.
7) Stack 2 pieces of bacon on top of each breast.
8) Spoon sautéed veggies over bacon.
9) Top veggies with 1/3 cup grated cheese.
10) Cover pan loosely with foil.
11) Bake at 375 degrees for 5 to 7 minutes, until cheese is melted and hot.
12) Remove chicken to serving dishes and top each one with a bit of freshly chopped parsley.
13) Serve with reserved marinade on the side for dipping.