Bacon Cheese Topped Chicken

• Gluten free

• Meat

  • 8 Bacon strips
  • 4 Chicken breast, boneless skinless halves

• Produce

  • 2 tsp Green onion
  • 2 cups Mushrooms, fresh

• Condiments

  • 1/2 cup Dijon mustard
  • 1/2 cup Honey
  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1 Dash Paprika
  • 1/8 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 4 1/2 tsp Coconut oil

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar cheese

Found on northernnester.com

Description

Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup honey (or 1 Tsp THM Sweet Blend)
• 4-1/2 teaspoons coconut oil, melted and divided
• 1/2 teaspoon lemon juice
• 4 boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Dash paprika
• 2 cups sliced fresh mushrooms
• 2 tablespoons butter
• 2 cups shredded cheddar cheese
• 8 bacon strips, partially cooked
• 2 teaspoons minced green onion

Directions

• In a small bowl, combine the mustard, honey (or alternative sweetener for Trim Healthy Mamas), 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 cheese 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°. Sprinkle with parsley.