THESE RECIPES ARE MY PROPERTY; YOU MAY USE THEM FREELY, BUT YOU MAY NOT USE THEM IN ANY CONTEST OR PUBLICATION WITHOUT GIVING ME CREDIT.

Cheesy Bacon Chicken with Honey Mustard Sauce

This is not my recipe at all.  A friend posted it on Facebook.  It comes of Iamhomesteader.com. The only thing we changed is the cooking times.  I felt the chicken needed more time to cook than she posted.  It is a copy cat version of Alice Springs Chicken from Outback without the mushroom.  It is easy to prepare and wonderful tasting. 


MUSTARD MARINADE
1/2 cup yellow mustard
1/2 cup honey
1 teaspoon vegetable oil
1/2 teaspoon lemon juice
CHICKEN
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
1 teaspoon salt
8 slices bacon, cooked
1 teaspoon pepper
2 cups shredded Monterey Jack cheese

INSTRUCTIONS
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. Place chicken in a large container with a tight lid.  Pour 2/3 of the marinade over the chicken. Do not let the remaining 1/3 of the marinade touch the chicken to avoid contamination.   Cover chicken with lid and place in fridge for at least 2.5 hours. Chill the rest of the marinade for later.  
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
When you are ready to prepare the chicken, preheat the oven to 375 degrees F.
Season the chicken with salt and pepper.
Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 5  minutes per side or until golden brown. (seared- you will be baking it more)
Turn heat off and remove chicken to large baking pan.
Pour a half of the reserved marinade in a small cup. Brush each seared chicken breast with a little of the marinade. 
Stack two pieces of cooked bacon on each chicken breast.
Spread 1/2 cup of Monterey Jack cheese into each breast.
Bake  chicken for 15-25 minutes or until the cheese is thoroughly melted and chicken juices run clear.
Put the remaining  marinade into a small bowl and microwave for 1 minute and serve on the side.


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