Baked Chicken with Bacon and Cheese
Serves
3
Prep time:
0:40
Refrigeration time:
2:00
Total time:
3:00

Ingredients

Marinade

Chicken

Topping

Garnish

Directions

Marinating

1.

In a small mixing bowl, COMBINE the four marinade ingredients; RESERVE 1/3 of marinade; COVER and REFRIGERATE the reserved portion.

2.

POUR remaining marinade into sealable container; ADD chicken, TURNING to coat; SEAL; REFRIGERATE for 2 hours.

Preparation

1.

DRAIN chicken, DISCARDING marinade.

2.

In a large skillet over medium heat, ADD oil and chicken breasts; BROWN chicken on all sides; REMOVE; SPRINKLE with salt, pepper and paprika.

3.

In the same skillet, SAUTE mushrooms in butter until tender; REMOVE.

4.

WIPE out skillet with paper towel; lightly FRY bacon on both sides--do not crisp.

5.

In a lightly greased baking dish, ARRANGE chicken breasts; SPOON reserved marinade over chicken; SPRINKLE with mushrooms and shredded cheeses; TOP with bacon strips placed in a crisscross pattern.

6.

BAKE, uncovered, at 375° until a meat thermometer reads 160°, about 20-25 minutes.

7.

GARNISH individual servings with parsley.

From Taste of Home mag 2-3/05
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 963 Calories; 62g Fat (57.2% calories from fat); 68g Protein; 36g Carbohydrate; 1g Dietary Fiber; 243mg Cholesterol; 1654mg Sodium. Exchanges: 0 Grain(Starch); 13 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 2 Other Carbohydrates.