Honey Mustard Marinade:
 1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
Chicken: 4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10−12 mushrooms) opt.
2 tablespoons butter
salt and pepper
8 slices peppered bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley


Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1teaspoon of oil over medium heat. If you don’t have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3−4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan.As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika.Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7−10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

  • - 02/15/2012 - 8:15 pm

    Love itReplyCancel

  • Marilyn Taylor - 02/16/2012 - 9:40 am

    This looks really good. I need some new chicken recipes , so i will try this one for sure!ReplyCancel

  • Tracie Dickson - 02/19/2012 - 7:51 pm

    Tried this and it was so good and so close to the real thing!!ReplyCancel

  • Adele Forbes - 02/26/2012 - 3:48 pm

    I love this dish…thank you so very much for sharing!ReplyCancel

  • Kathy Millard - 05/04/2013 - 3:02 pm

    I found this recipe on Pinterst and have made this dish three times now, I am in LOVE with it! I followed the recipe to a “T”, as I always do when I try something new for the first time. The ONLY change I made was to use 1/4 cup Grey Poupon Dijon mustard and 1/4 cup French’s spicy brown mustard that is called for the marinade. The only reason I did this was to tone down the Dijon flavor just a bit to suit my taste. I had my sister over for dinner and she makes the dish as you have written and I have to say that this recipe is spot on for us! THANK YOU for this one, it’s ALL I ever order from Outback! A real keeper…ReplyCancel

    • Get Off Your Butt and BAKE - 05/04/2013 - 5:35 pm

      Hi Kathy,

      We love this as well! It’s easy, and everyone seems to enjoy eating it!

      Thanks so much for leaving me a sweet note.