Instructions
Step 1: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice to make the honey mustard sauce. Set aside.
Step 2: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden. Transfer to a baking dish.
Step 3: In the same skillet, sauté mushrooms until soft, about 5 minutes.
Step 4: Brush a generous layer of honey mustard sauce over each chicken breast. Top with sautéed mushrooms, crumbled bacon, and shredded cheese.
Step 5: Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
Step 6: Drizzle with extra honey mustard sauce and garnish with chopped parsley before serving.
Storage Information
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F (165°C) until warmed through. Freezing is not recommended as the sauce and cheese may separate when thawed.
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