Best 7 Bacon Cheese Topped Honey Mustard Chicken Recipes

EASY CHEESY BACON CHICKEN RECIPE

Steps:

• Poke chicken breasts with a fork a few times, then place in a Ziploc with Worcestershire sauce. Refrigerate for at least one hour (or overnight).
• While the chicken marinates, start working on your other ingredients.
• Fry four slices of bacon over medium heat until they reach desired crispiness. When finished, remove the bacon from the pan and place it on a paper towel.
• Meanwhile, slice your onion and cut up your mushrooms, then sautee over medium heat. (Use a separate pan from the bacon.)
• Sautee the chicken in the same pan you used to cook the bacon. Cover with a lid to keep your meat extra juicy!
• Cook the chicken on medium heat until no longer pink in the middle.
• When your chicken is golden delicious, start layering on a foil-lined baking sheet!
• Layer the bacon first (breaking it into smaller pieces), then add the mushrooms and onions, and finish with the cheese.
• Put it in the oven on low broil and watch it closely. Everything is cooked, so you just want to let the cheese melt, bubble, and brown slightly.
• While the chicken broils, mix your honey mustard.
• When your chicken is done, remove it from the oven, serve with your sauce, and enjoy!

CHEESY HONEY MUSTARD CHICKEN RECIPE - (4.2/5)

Steps:

• Preheat oven to 375°F. Season chicken breasts with lemon pepper. Place in 9x13-inch baking dish. Combine honey, mustard, lemon juice and paprika. Pour over chicken. Bake for 20-25 minutes. Top each chicken breast with 1 tablespoon of bacon and 1/4 cup mozzarella cheese. Continue to bake until cheese is starting to brown, about 10 minutes.

BACON-CHEESE TOPPED CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, 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 11x7-in. baking dish., In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken., Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

HONEY MUSTARD BACON-WRAPPED CHICKEN

Steps:

• In a small bowl, whisk the first six ingredients. Pour into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight., In a small bowl, combine sauce ingredients; set aside. Cut bacon strips crosswise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Drain chicken, discarding marinade. Wrap a bacon piece around each chicken piece; secure with a toothpick., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until bacon is crisp and chicken is no longer pink. Serve with sauce.

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS

Steps:

• Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
• Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
• Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
• Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
• Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

BACON-CHEESE TOPPED CHICKEN

Steps:

• In a bowl, combine the mustard, honey, 1 1/2 t. oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate 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 x 7 x 2 inch baking dish.
• In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon stirps in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 minutes or until a meat thermometer reads 160. Sprinkle with parsley.

EASY HONEY MUSTARD MOZZARELLA CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper.
• Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.