With the temperatures soaring into the upper 90's and low 100's all this week, It's going be a week of outdoor grilling and quick meals. Although, I don't need that excuse to make this favorite.
In the winter I pan grill the chicken, then melt the cheese in the oven.
Ingredients:
For the honey-mustard marinade:
1/2 cup real mayonnaise
1/4cup honey
2tbl. dijon mustard
You will also need:
a storage bag
4 boneless chicken breasts-thawed
6 slices bacon- chopped
2Tbl.butter
1-8oz. package fresh mushrooms sliced
8oz. shredded Monterey jack or Colby-jack cheese
Preparation:
Whisk together, the marinade ingredients
Place the chicken between 2 pieces of plastic, and pound to flatten a bit.
Pour half of the Honey mustard marinade in the storage bag along with the chicken.
Remove the air from the bag and refrigerate overnight.
Cover and refrigerate the remaining marinade to use for a serving sauce.
While the grill is warming, fry the bacon in a skillet until crisp.
Drain the bacon on a paper towel.
Fry the mushrooms in the butter, until the juices have evaporated. Set aside.
Grill the chicken until cooked through.
Place the chicken in a metal baking pan, top with mushrooms, bacon and smother each piece with the cheese. I reserve a little bacon to sprinkle over the cheese.
Put the baking pan on the grill, close the lid and cook, until the cheese melts and becomes gooey.
Drizzle with the remaining honey mustard sauce. Serve.
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