Prep Time: 10 Min     Cook Time: 30 Min    Total Time:  40 Min    Temp: 400 Degrees F

Ingredients:

• 4 Boneless Skinless Chicken Breasts ( I got this fresh from Bens Meats)
• 2 Tablespoons Butter
• 8 oz of Mushrooms (Optional)
• 1 Tablespoon of Olive Oil
• 4 Slices of Bacon (I used the double smoked bacon from Bens Meats)
• 2 Cups of Shredded Aged Cheddar
• 2 Tablespoons Dried Parsley as a garnish
• Salt and Pepper to Taste

Sauce:

• 1/2 Cup of Dijon Mustard
• 1/2 Cup of Honey
• 1/4 Cup of Mayonnaise
• 1 Teaspoon of Lemon Juice

Directions:

1. Preheat oven to 400 Degrees F.
2. Make your sauce by adding all your sauce ingredients to a bowl, mixing well.
3. If you are cooking with mushrooms make sure you sautee them now with your olive oil.
4. After the mushrooms are cooked add your chicken to pan and just brown the outside for a light crust. Make sure to flip your chicken so you brown all sides. (About 5 min per side)
5. Using a casserole dish spread your chicken out topping with sauce ( I saved a little sauce to drizzle on top when serving) , then mushrooms if you want, then the bacon, then finally the cheese.
6. Cook for about 15 to 20 minutes or until your thermometer reaches 165 degrees F when stuck in the thickest part of the chicken.
7. Remove from oven, drizzle on any extra sauce and any salt and pepper to taste.
8. Garnish with parsley and serve!

Notes:

• Mushrooms wont make or break this recipe so feel free to leave them out if preferred.
• This meal serves about 4 people.
• For added flavor your can marinade the chicken about one day in advance.

Substitutions:

• Instead of Aged Cheddar you can also use Colby Jack Cheese!

Storage:

• Leftovers last 4 days in the fridge
• This meal freezes well. You may want to add more sauce when reheating to keep the moisture!