CHEESY BACON CHICKEN WITH MUSTARD MARINADE

CHEESY BACON CHICKEN WITH MUSTARD MARINADE
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,270.6
  • Total Fat: 70.3 g
  • Cholesterol: 280.5 mg
  • Sodium: 2,783.9 mg
  • Total Carbs: 66.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 71.9 g

View full nutritional breakdown of CHEESY BACON CHICKEN WITH MUSTARD MARINADE calories by ingredient
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Introduction

Recipe based on large chicken breasts, at least 8 oz/breast. For most people 1/2 breast is enough so divide the calories by 2 if you only eat 1/2 breast. Recipe based on large chicken breasts, at least 8 oz/breast. For most people 1/2 breast is enough so divide the calories by 2 if you only eat 1/2 breast.
Number of Servings: 4

Ingredients

    MUSTARD MARINADE
    1/2 cup Dijon Mustard
    1/2 cup Honey
    1/2 tsp Lemon juice
    1 tsp Vegetable oil

    CHICKEN
    4 Boneless, Skinless Chicken Breasts
    1 tbsp Extra Virgin Olive Oil (EVOO)
    8 Slices Bacon (fried)
    2 Cups Monterrey Jack Cheese, shredded
    Salt & Pepper to taste



Directions

MARINADE
In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.

BACON
Place 8 pieces of bacon on a baking sheet lined with foil and bake for about 15 minutes at 425 degrees F. When bacon is done (slightly crispy but not burnt, you will be baking it more later, remove from oven and set aside to cool. This can be done well in advance)

CHICKEN
1. Place chicken breasts in a large zip lock bag. Pour 2/3 of the marinade over the chicken and place in fridge for at least 2 hours.
2. Chill the remaining marinade until later.
3. preheat the oven to 375 degrees F.
4. Season the chicken with salt and pepper.
5. Cook the chicken in a hot pan with EVOO for 3-4 minutes per side or until golden brown. (seared- you will be baking it more)
6. Brush each seared chicken breast with a little of the reserved extra honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
7. Stack two pieces of cooked bacon on each chicken breast.
8. Spread 1/2 cup of Monterrey Jack cheese into each breast.
9. Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear.
10. Put extra honey mustard marinade into a small bowl to serve on the side.

Serving Size: Makes 4 large breast servings

Number of Servings: 4

Recipe submitted by SparkPeople user DECHILDERS.

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