This is my all time favorite company/make for new babies meal. I prefer to use tenderloins because they cook so much faster. I figure 3-4 tenderloins per adult and then throw in a few extras for good measure.
From Taste of Home
Prep: 40 min + marinating
Bake: 20 min
½ c Dijon mustard
½ c honey
4 ½ teaspoons vegetable oil, divided
½ teaspoon lemon juice
4 boneless skinless chicken breast halves
½ teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup (4oz) shredded Monterey Jack cheese
1 cup (4oz) shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley
In a bowl, combine the mustard, honey, 1 ½ teaspoons oil and lemon juice. Pour ½ cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
Drain and discard the marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11 x 7 x 2 in baking dish.
In the same skillet, sauté mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley. Yield: 4 servings.
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