Cheddar, Bacon, Mushroom Chicken, served with sautéed spinach. As a side note, spinach is one of my favourite vegetables! (fresh not canned) It's loaded with good vitamins and minerals, in fact, I might do a post next time on the benefits of eating spinach. :) But for now, here is the promised chicken recipe:
Cheddar, Bacon, Mushroom Chicken
Serves: 4
Baking time: 25 minutes
1/4 cup Dijon mustard
1/4 cup olive oil
2 Tbsp natural sugar
2 tsp paprika
1 tsp salt
1/2 tsp pepper
2 boneless chicken breast, halved length wise
2 cups fresh sliced mushrooms
8 bacon strips
1 cup shredded cheddar cheese
Directions:
Mix mustard, olive oil, sweetener, paprika, sea salt, and ground pepper together in a bowl. Pour into a large, sealable bag and add chicken breasts. Toss to coat evenly. Marinate in the fridge for 2 hours (the longer, the better).
Fry bacon. Set aside on paper towel to absorb the excess oil. Discard all but 1 Tbsp of bacon fat. Sauté mushrooms in bacon fat.
Arrange chicken in a baking dish. Top each piece of chicken with two strips of bacon. Pour mushrooms over top and sprinkle with cheddar cheese. Enjoy!
Bake at 350 for 25 minutes.
5 comments:
It sounds yummy!! I'll have to try making it soon. Thanks for sharing it!
Do you think I could substitute plain mustard for dijon mustard? Thanks again for sharing!
Do you think I could substitute plain mustard for dijon mustard? Thanks again for sharing!
I'm really not sure Amy, the taste of Dijon mustard is a different than regular mustard, but I would sure try substituting it if that is all I had. I think it would be good as well. :)
We tried this Wednesday and really liked it! Thank you for the delicious dinner recipe. :)
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