Bacon Mushroom Honey Dijon Chicken

Ingredients:

1/2 cup Dijon mustard

1/2 cup honey

1 1/2 tsp. oil
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves

1 Tbs. oil

1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika

8 bacon strips, cut into pieces

2 cups sliced fresh mushrooms

2 green onions, sliced 

1 cup (4 ounces) shredded Monterrey Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Directions:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 

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. Remove and set aside. 

In the same skillet, add bacon pieces, once slightly cooked, add mushrooms and onion. Cook until bacon is slightly crunchy and mushrooms and onions are tender. Remove and set aside. Add chicken breasts to skillet, top with mushroom and bacon, green onions and cheeses. Cook over low heat, covered for 15-20 minutes until juices run clear.

Serve with veggies and rice.