Today’s chicken recipe is a delicious combination of a honey Dijon sauce, bacon, and mushrooms. And of course, it’s topped with cheese. It’s a super easy recipe and everyone who has tried it has loved it.
I’m posting this before we leave to go down to Virginia for a business engagement. We’ll be stopping in the Charlottesville area – if you’ve never been there, it’s a cute town with a lot of restaurants and a pretty lively nightlife. It seems like every time I’m there, there’s a fun event happening. And their downtown always seems to have people milling about.
Dijon sauce, bacon, onions, spinach and mushrooms stacked on chicken breasts…
Topped with cheese…
BACON – DIJON CHICKEN WITH MUSHROOMS
*adapted from this recipe
2 chicken breasts
Seasoned with salt and flavored pepper (Trader Joes Everyday Seasoning)
3 slices bacon
1 onion, sliced
8 oz package mushrooms, sliced
5 oz fresh spinach (optional)
2 garlic cloves, minced
1/4 c wine
1/4 c dijon mustard
1/4 c honey
2 T mayo
Mix mustard, honey and mayo in a small dish.
1/2 cup shredded cheese (Colby, Swiss, Asiago, etc)
Preheat oven to 350F.
Cook bacon on stovetop. Remove from pan and drain on paper towels. Cut in half. Reserve 2 T of bacon fat and sauté chicken breasts until fully cooked. Remove chicken breasts and add onions (add olive oil if needed). Sauté on med-high for about 5 minutes until tender. Add mushrooms and spinach to pan and sauté for 5 minutes. Add garlic and saute for 1 minute. Then add wine. Cook until wine evaporates. Remove from heat.
In a greased 8×8 baking dish, place chicken breasts. Top first with mustard, then bacon, and then the mushroom mixture. Sprinkle cheese on top.
Bake for 10 minutes or until cheese melts.