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Recipe of the Month Main Dish - Alice Springs Chicken Honey Mustard Marinade

  • Honey Mustard Marinade
  • ½ cup Dijon mustard
  • ½ cup honey
  • 1½ teaspoons canola oil
  • ½ teaspoon lemon juice
  • 4 skinless, boneless
  • chicken breasts
  • 1 tablespoon canola oil
  • 2 cups sliced mushrooms
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Paprika to taste
  • 8 slices cooked bacon
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 2 teaspoons chopped parsley

Combine marinade ingredients. Pour about 2/3 over chicken breasts and marinate in the refrigerator, covered, for about 2 hours. Chill remaining marinade for later use. After marinating, preheat oven to 375º. Heat up your iron skillet with oil. Sear the chicken for 3-4 minutes per side or until golden brown. Sauté mushrooms in small pan with butter. Brush seared chicken with a little of the reserved marinade. Season chicken with salt, pepper, and paprika. Stack 2 pieces of bacon, crosswise, on each breast. Spoon sautéed mushrooms onto breasts. Sprinkle with ¼ cup of Monterey Jack cheese followed by ¼ cup of cheddar cheese on each breast. Bake for 7-10 minutes or until cheese is melted and bub
Submitted By: Sheryl Breeden
Weakley Farmers Co-op
Number of Servings: 0
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