Chicken Spinach Artichoke Pasta Bake

http://tideandthyme.com/chicken-spinach-artichoke-pasta-bake/



Ingredients:

16 oz of rigatoni pasta
1 jar of Alfredo pasta sauce
3 cups cooked chicken, roughly chopped or shredded
1 package of frozen chopped spinach, drained (you may only want to use about half of the package)
1 14 oz can of artichoke hearts, drained
8 oz mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
kosher or sea salt
1/2 tsp black paper

Directions:

Preheat oven to 400º

Spray a 2 quart baking dish with non-stick spray and set aside. 

Cook pasta according to directions (cook about 7 minutes).  Drain and return to pot. 

Add the sauce, chicken, spinach, artichokes, 1 tsp salt and pepper to the pasta. Stir to combine. Add salt and pepper if necessary. 

Pour half of the pasta into the baking dish.  Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with the remaining cheese. 

Cover with foil and bake for 30 minutes.  Remove from oven.  Take off the foil and return to oven.  Turn on the broiler for 3 minutes or so, until the cheese is browned and bubbly. 


Source: Tide and Thyme

Green Chili Cilantro Lime Chicken

Ingredients:

1 lb boneless chicken breasts, diced into bite sized pieces

1 tbsp olive oil

salt and pepper

4 green onions, chopped (separate the light and dark portions)

2 cloves garlic, minced

1 1/2 cups chicken broth

1 can green chilies

2 tsp lime zest

3 tbsp lime juice

1 can black beans, drained and rinsed

2 cups instant rice (DO NOT USE REGULAR RICE)

1/3 cup cilantro, chopped

Directions

Heat oil over medium high heat.  Add chicken and season with salt and pepper.  Cook until cooked through.  Add in the lighter portions of the green onions and garlic when there is about 1 minutes left of cooking the chicken. 

Stir in broth, green portion of green onions, green chilies, lime zest, lime juice, black beans and season with salt and pepper.  

Bring to a boil and add rice.  Stir until rice is well mixed.  Allow to boil for 20 seconds and remove from heat.  Immediately cover with a lid and let rest 5-6  minutes. 

If needed, return pan to medium heat and continue cooking rice if there is excess moisture.  Remove form heat, add cilantro and rest for 3 minutes. 

Cooking Classy

Salsa Verde Chicken Enchiladas

Ingredients

4 chicken breasts cooked in skillet with chicken broth (see below)

10 MINUTES MARINADE

1/3 cup honey

1/2 cup lime

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/2-1 teaspoon chipotle powder

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 16oz bottle salsa verde (I used Herdez)

8-10 uncooked flour tortillas

3 cups pepper jack cheese, optional

2 cups Monterey Jack cheese, shredded

GARNISH

sour cream

cilantro

Directions

 Heat 1 tablespoon olive oil in a large skillet over medium high heat until hot.  Add chicken and cook 3-5 minutes, or until golden brown on one side.  Flip chicken over, then add 1 cup chicken broth to skillet.  Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked through and tender enough to shred. Add more broth if needed.  Remove from skillet and rest for 5 minutes before shredding. 

In a large bow, whisk together the marinade ingredients and add shredded chicken.  Let marinade for 10  minutes. 

Spray a 9x13 pan with spray and pour 1/4 cup salsa verde evenly over the bottom.  It will barely cover.  Save the rest. 

Cook the tortillas according to directions.

Remove chicken from marinade to a plate.  Add the rest of the salsa to the marinade, stir and set aside. 

Assemble enchiladas by filling each tortilla with chicken and a small handful of cheese.  Roll each tortilla and place in the baking pan.  Pour the salsa verde mix over the enchiladas and add cheese to the top. 

Bake at 350º for 30 minutes then broil until cheese is golden. 

Chicken Pasta with Creamy Sun Dried Tomato Sauce

Ingredients: 

3 garlic cloves, minced
1 small jar of sun-dried tomatoes. You could also use the dried ones found in a bag. 
1 lb chicken breasts
salt
paprika, just a sprinkle
1 cup half and half
1 cup mozzarella, shredded
8 oz penne pasta
1 T of dried basil
1/4 teaspoon red pepper flakes, or more if you like it spicy!
1/2 cup reserved cooked pasta water, or more

Instructions:

In a large skillet, on high heat, sauté garlic and tomatoes.  You can use olive oil or the oil from the jar of sun dried tomatoes.  Sauté the garlic until it is fragrant. Remove the tomatoes from the pan. 

Sprinkle the chicken with salt and paprika, then add it to the pan.  Cook on each side until cooked through. Remove from heat. 

Cook pasta according to package directions.  Reserve some of the cooked pasta water.  Drain and rinse cooked pasta with cold water. 

Slice tomatoes into small pieces and return to the skillet with chicken. 

Add half and half and cheese.  Bring to a gentle boil. 

Reduce to a simmer and cook, stirring constantly until the cheese melts and the sauce turns creamy and thickens. (you can thin it out with the reserved pasta water in the following steps if it's too thick)

Add the pasta to the skillet and combine. 

Add basil, red pepper flakes and stir. 

Add about 1/2 cup of the cooked pasta water to help thin out the sauce. 

Season the pasta with salt and more pepper flakes, if needed.  Let simmer for a few minutes. 

Source: Julia's Album

Cheesy Rice, Corn and Chicken

This is such a comfort food meal. 

 It's warm and cheesy and full of rice.  It's filling and delicious.  

And it's so easy to make!  To make it even easier, you can cook the rice the day before!

Cheesy Rice, Corn and Chicken

Ingredients:

4 boneless, skinless chicken breasts

1/8 cup of chopped onion (chopped very small)

1 box of yellow rice mix (Zatarain's is a yummy brand), cooked according to directions. 

1 cup of cheddar cheese, shredded

1 can Cream of Chicken soup

1 small bag of frozen corn

Directions

Place chicken in the crock pot and sprinkle onion over the top. 

Spoon the soup over the top of that the onion and chicken.

Cook on low until the chicken is cooked through

Shred chicken. 

Return it to the crock pot and add in the corn, rice and cheese.  Let cook until the cheese is melted and everything is heated through.  

Stir and serve.

Source:  Southern Plate

Loaded Baked Potato Casserole

I'm SUCH a sucker for cheesy potatoes. 

 I love cheese. 

 I love potatoes.  

I love cheesy potatoes. 

This meal is so topped with some sour cream and a side of broccoli!  

Is it normal that my mouth waters just looking at this picture? 

Loaded Baked Potato Casserole

Ingredients:

3-4 Russet potatoes. scrubbed and diced (about 4 1/2 cups)

1 pound boneless, skinless chicken breasts, diced (optional)

4 slices bacon, cooked crisp, cooled and crumbled

1 1/2 cups shredded cheddar cheese

4 green onions, sliced

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup heavy cream

2 tablespoons unsalted butter, cut into small cubes

Directions:

Preheat oven to 350º.  Grease a 9x9 casserole dish. 

Spread half of the potatoes across the bottom of the pan.  Place diced chicken across the top, evenly. Season chicken with 1/4 teaspoon of each salt and pepper.  Sprinkle with 1/2 the bacon crumbles, 1/2 of the cheese and 1/2 of the green onions. 

Spread the remaining potatoes on top, followed by the rest of the bacon, 1/2 cup of cheese, rest of the green onions, salt and pepper.  Pour heavy cream over the top of the casserole and scatter the butter pieces across the entire pan.  

Cover with foil and back for 1 hour.  Uncover and back another 30 minutes.  

In the last few minutes of baking, sprinkle with the remaining cheddar cheese and bake until melted. 

Serve

*Always make sure your chicken was cooked to an internal temp of 160º before eating. 

Source: Inspire Dreamer

Chicken and Wild Rice

As much as I try to back off using Cream of.....anything.  

I just keep going back to the comfort in a can!  

This was a really filling meal that the whole family enjoyed!

Chicken and Wild Rice 

Ingredients:

1 6 oz package long grain and wild rice mix

1 medium onion, chipped (1/2 cup)

1 stalk celery, chopped

2 tablespoons butter

1 can cream of chicken soup

1/2 cup sour cream

1/3 cup chicken broth

2 tablespoon  fresh basil or 1/2 teaspoon dried basil

2 cups chooked chicken, shredded

1/3 cup Parmesan cheese, shredded

Directions:

Prepare the rice according to the directions. 

 Preheat oven to 350º.  In a large skillet, melt butter and cook onion and celery until tender. Stir in soup, sour cream and basil.  Stir in cooked rice and chicken. 

Transfer mixture to an ungreased 2-quart baking dish.  Sprinkle with cheese.  Bake, uncovered, for about 30 minutes or until heated through. 

Enjoy. 

Source:  Better Homes and Garden

Sun Dried Tomato Pasta

What is up with my blurry picture?!  

It doesn't even matter. 

This pasta is amazing!  

This is one of those pastas that you could keep in the "company is coming over and I need something to serve" arsenal.  

Sun Dried Tomato Pasta

Ingredients:

1/2 lb Penne pasta

1 boneless, skinless chicken breast

1 tablespoon of your favorite all-purpose seasoning

3 tablespoons butter

1/4 cup flour and 1 tablespoon flour

2 garlic cloves, minced

3 cups milk

1/2 cup sun-dried tomatoes, in oil, diced

1 cup mozzarella, shredded

1/2 cup Parmesan, grated

1/4 cup Italian seasoning bread crumbs

Directions

Cook the Penne according to the directions. Leave a bit undercooked because they are going to bake in the oven and you don't want mushy pasta.

Preheat oven to 400º

Spray a 9x13 baking dish with cooking spray. 

Dice chicken into small pieces and season with the all purpose seasoning.  Cook in a skillet until cooked through. 

In a large pot, or Dutch oven, melt the butter over medium heat.  Add flour and garlic, whisk and cook for about 1 minute.  Gradually add milk while whisking and bring to a simmer.  Be sure to whisk frequently until the sauce thickens.  

Add tomatoes and cook for about a minute.  

Take of heat and add mozzarella and 1/4 cup of the Parmesan. 

Add chicken and pasta to sauce and season with salt and pepper.  Pour into the baking dish and sprinkle with the remaining Parmesan and bread crumbs. 

Bake about 25 minutes or until golden and bubbly. 

Source:  The Art of Comfort Baking

Chicken and Spinach Pasta Bake

This is so easy and so good!  I love how it had the tomatoes added in, but then again, everything with tomatoes tastes better, doesn't it?

This makes a large portion, so I'm keeping it in mind next time I sign up for a potluck.

Chicken and Spinach Pasta Bake

Ingredients:

1/2 pound of rigatoni

1 Tablespoon olive oil

1/2 cup onion, chopped

1 (10 oz) package of frozen spinach, thawed

2-3 chicken breasts, cooked and diced into small pieces

1 (14oz) can of Italian-style diced tomatoes, do not drain

1 (8oz) package of chive and onion cream cheese, softened

salt and pepper to taste

1 1/2 cup mozzarella cheese, shredded

Directions:

Preheat oven to 375º

Cook the rigatoni according to the packaging directions. 

In a frying pan, saute the onions in oil until soft and tender. Set aside. 

Drain the spinach well by wrapping it in a towel and squeezing out the excess water. 

Mix pasta, spinach, chicken, tomatoes, cream cheese, cheese and salt and pepper.  Stir until well combined. Spread evenly in the casserole dish and sprinkle with extra mozzarella cheese. 

Cover and bake for 30 minutes.  Uncover and bake another 15 minutes or until bubbly. 

Source: Saving Money Living Life

Cream Cheese Enchiladas

Can't every night be enchilada night?  I wish!  Although cream cheese isn't a regular ingredient in enchiladas, it adds such a creamy flavor to these and helps make this recipe one of my favorites!

Cream Cheese Enchiladas

Ingredients:

5 oz of cream cheese, softened

1/4 cup sour cream

10 oz can of red enchilada sauce

 1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

2 cups chicken, cooked, shredded

1 cup frozen corn, thawed

4 oz diced green chilies

1/2 tsp chili powder

1/4 tsp cumin

salt and pepper to season

1 package tortillas

Directions:

Preheat oven to 325º.  Spray a 9x13 pan with cooking spray. 

In your stand mixer, combine cream cheese, sour cream and 1/2 of the enchilada sauce.  Stir in 1/2 cup of each cheese. 

In another bowl, combine the chicken, corn, green chilies, cumin and chili powder.  Season with salt and pepper.

Add the chicken mixture to the cream cheese mixture and combine well. 

Spread 1/2 of the remaining sauce on the bottom of the baking dish. 

Fill  the tortillas with the mixture and roll up.  Place seam side down in the pan.  Repeat for as many as you can fill.  

Pour the remaining sauce over the tortillas and sprinkle with the remaining cheese. 

Bake for 20-25 minutes or until hot and bubbly.

Source: The Spiffy Cookie

Buffalo Chicken Pasta Bake

Oops!  I did it again.  I got sucked in by ANOTHER buffalo chicken recipe.  Help me. I can't stop eating buffalo chicken themed food!  On second thought, I don't need help.  I'm helping YOU!  This is amazing and filling and it combines two of my favorite things, pasta and buffalo sauce!  It's a dream come true!

Buffalo Chicken Pasta 

Ingredients:

1 16 oz box of Penne pasta, cooked and drained

2-3 boneless chicken breasts, cooked and cut into small pieces

1/2-1 cup of Franks Buffalo Sauce

3/4 -1 cup Ranch dressing

1-2 cups Colby Jack or Cheddar cheese, shredded

Directions

Preheat oven to 350º

Mix together buffalo sauce and dressing.  In a seperate bowl, mix chicken, pasta and cheese.  Mix with sauce and stir until combined. 

Pour into a baking dish and sprinkle with cheese. 

Bake about 20-25 minutes. 

Source:  Lentzed Life

White Chicken Enchiladas

If it's cheesy and has a tortilla wrapped around it, chances are I'll eat it.  I just can't resist any kind of enchilada.  These were so simple to make and it reminded me of the chicken enchiladas my mom used to make while we were growing up. 

White Chicken Enchiladas

Ingredients:
10-12 flour tortillas
2 cups chicken, cooked and shredded
2 cups Monterey Jack cheese, shredded
3 Tbsp. butter
 3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 small can diced green chilies

Directions:

Preheat the oven to 350º.  Grease a 9x13 pan.

In a bowl, mix chicken and 1 cup of the cheese. Roll up in the tortillas and place in the pan side by side.

In a sauce pan, melt the butter and stir in the flour.  Cook for about 1 minute.  Add the broth and whisk until smooth.  Heat over medium heat until think and bubbly. Add the sour cream and chilies to the sauce pan.  Do not boil.

Pour sauce over the tortialls and top with remaining cheese.

Bake for about 20-15 minutes and then under the broiler for about 3 minutes to brown the cheese.

Source: JoyfulMomma

Buffalo Chicken and Potato Casserole

This could become labeled as an obsession, but I've sorta been on a buffalo chicken kick....for the last 10 years.  I blame it on Buffalo Wild Wings.  Eating there for the first time 10 years ago changed my life.  That sounds dramatic, but I couldn't believe I had lived so long without realizing that buffalo sauce even existed!  So, I've been making up for it lately by making tons of dinners that have buffalo chicken incorporated into it somehow. I like this one because of the added potatoes.  Makes it feel like less of a dip trying to be a meal and more like an actual meal. 

Buffalo Chicken and Potato Casserole

Ingredients:

3-4 boneless, skinless chicken breasts, cut into small pieces

1/3 cup Franks Buffalo Sauce

5 cups of red potatoes, cut into small pieces

1 cup ranch dresssing

1/2 cup cheddar cheese, shredded

1 (10 oz) can Cream of Chicken soup

1/2 breadcrumbs

Directions:

Heat oven to 350º.  Spray a casserole dish with cooking spray. 

In a medium bowl, stir together the chicken and buffalo sauce.  Spoon in the casserole dish covering the entire bottom. 

In the same bowl, stir together potatoes, dressing, cheese and soup.  Spread over chicken.  Sprinkle bread crumbs over the top. 

Cover with foil and bake for about 30 minutes.  Uncover and bake another 20-25 minutes or until potatoes are tender and chicken is cooked through. 

Source: Holy Cannoli Recipes

Chicken Bacon and Cream Cheese Taquitos

Ever in the mood for some good 'fried food?  These are fun because they are small and fun to eat.  The star of this dish is the avacado dipping sauce! Pass me a spoon!  I could eat it alone! (But I didn't)

Chicken, Bacon and Cream Cheese Taquitos

Ingredients:

6 slices bacon, chopped

4 oz cream cheese, softened

2 cans of chicken (yes, cans)

Water

Tortillas

Vegetable Oil (Canola oil works too)

1 avocado, pitted, peeled and cut up

1/4 cup mayonaise

1/4 cup sour cream

1 Tablespoon milk

1 1/2 teaspoon white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley flakes

1/8 teaspoon onion powder

dash of dried dill weed

dash of Garlic powder

dash of black pepper

Directions: 

TAQUITOS

Cook bacon until crisp.  Drain and chop.

Combine bacon, cream cheese and chicken in a small bowl. 

Cut each tortilla to smaller circles that are about 3 inches in diameter.  Spoon some of the filling of the chicken mixture into the center of each tortilla.  

Roll and secure closed with a toothpick. 

Heat oil in a heay saucepan to a depth of about 3 inches to 350º

Add the taquitos to the oil in batches and cook until well browned on all sides.  Remove and drain on paper towels.

AVOCADO SAUCE

Mash avocado.  Mix with mayonaise, sour cream, milk, vinegar, salt, parsley, onion powder, dill, garlic and pepper. 

Serve with taquitos for dipping. 

Source: Mommy I'm Hungry

Cilantro Lime Chicken Tacos

My new favorite thing to do is to cook chicken in the crock pot.  Usually, I'll throw in a few chicken breasts with some chicken broth and let it do its thing until it's ready to shred.  This recipe was right along the same idea, only there are yummy flavors added!

Ingredients:

3-4 boneless, skinless chicken breasts

2 limes, juiced (depending on how lime-y you want it.  Consider added only 1 lime or 1 1/2)

1/2 cup cilantro

1 packet of taco seasoning

1 teaspoon onion salt

1/2 cup of water

Directions:

Put all of the ingredients into the crockpot.  Cooke on low for 4-6 hours.  Once the chicken is cooked, shred with a fork.  Stir to combine. 

Serve on taco sized tortillas and top with your favorites (cheese, sour cream, lettuce, tomatoes...)

Crock Pot Teriyaki Chicken

This turned out so yummy.  I love crock pot cooking.  I just wish my crock took longer to cook so I could use it during the week to cook dinner while I'm at work.  Usually, I reserve my crockpot meals for the weekends.  Now, I'm looking forward to a nice cool Saturday evening when I can try this again!

Crock Pot Teriyaki Chicken

Ingredients:

12 boneless, skinless chicken thighs (I used bone-in thighs and pulled the meat off, I didn't realize that you could buy thighs without the bones!)

3/4 cup sugar

3/4 cup low-sodium soy sauce

6 Tablespoons cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon minced garlic

1/4 teaspoon pepper

4 1/2 teaspoons cornstarch

4 1/2 teaspoons cold water

rice, cooked

Directions:

Place chicken in crockpot.  In a bowl, combine sugar, soy sauce, vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender. 

Remove chicken to platter and cover with foil.  Skim fat from liquid and pour the  remaining liquid into a saucepan and bring to a boil.  

Combine water and cornstarch until smooth.  Gradually stir into the liquid and stir until sauce is thickened. 

Serve over veggies, chicken and rice.

Source: Crock Pot Teriyaki Chicken

Buffalo Chicken Bake

This is incredible. 

 I wish I had made two.  

If you are someone who loves the  Buffalo Chicken Dip that is all the rage right now, then you will L.O.V.E this dinner.  I was secretly hoping my husband and kids wouldn't like it so I could have eaten more.  Being able to have this for leftover lunch the next day was the highlight of the day!  Sooo good!

Buffalo Chicken Bake

Ingredients:

2 boneless skinless chicken breasts

Olive Oil

1 pizza dough (I bought my from the store, but you are welcome to make your own)

8 oz mozzarella cheese, shredded

3 oz cheddar cheese, shredded

1/2 cup Franks Buffalo Sauce

1/3 cup Ranch (or Bleu Cheese) dressing

Directions:

Preheat oven to 425º (or whatever the dough packages says...)

Cut chicken into cubes and season with your favorite seasonsings.  I usually go to THIS style of seasoning for basic chicken dishes .  Heat oil in a skillet and add chicken when hot.  Cook chicken completely then add 1/4 cup of the wing sauce.  Stir to coat the chicken and let simmer for a minute or two.  Remove from heat and allow to cool.

Flour a flat surface and roll the dough into a rectangular shape. 

Mix the dressing and remaining wing sauce and spread across the dough.  Top with chicken (make sure it's cooled) and top with mozzarella and cheddar cheese.  Go crazy and add some more wing sauce over the top of the cheese if you want. 

Begin at one end of the dough and roll, but tuck in the ends so none of that gooey, goodness escapes during cooking.

Place on a greased cookie sheet or a baking stone and bake for 20-25 minutes. 

Allow to rest for 5 minutes before slicing into it (if you can wait). 

Chicken Salad

When I was growing up, a friend of my mom would bring over chicken salad occasionally.  It was basically canned chicken, mayo, poultry seasoning and some celery.  I devored it everytime she brought it over.  So I always knew I liked "chicken salad"  

It wasn't until I was older and started going to my friends' baby showers, that I learned Chicken Salad is not the basic meal I had devoured as a kid.  Chicken Salad is a meal that can take on many different personalities with many different ingredients.  Even though no one has ever repeated the chicken salad recipe my mom's friend made, I have yet to find a Chicken Salad that I don't like!

I especially liked this recipe because of the cashews and cucumbers.  The salty nuts mixed with the cool crisp cucumbers....(MmMmm!)  And adding a pita instead of plain white bread gives it a fresh new approach.  

So good!

Chicken Salad Pitas

Ingredients:

Dressing:

1/2 cup mayo

1/4 sour cream

2 tsp sugar

1/4 tsp salt

1/4 ginger

2 cups cubed chicken, cooked

1 cup red grapes, halved

1/2 cup cashews

1/2 cup dice cucumbers

pita pockets

Romaine lettuce

Directions:

In a medium bowl, mix all the dressing ingredients together.  Fold in the chicken, grapes, cashews and cucumbers. 

Stuff each pita wiht a leaf of lettuce and the salad. 

Thank you Family Favorite Recipes cookbook!

Grilled Chicken

Gone are the days where I would sprinkle my chicken with some seasoning salt.  When I discovered this combo of seasonings, I never looked back.  Now it's my go-to seasoning recipe and I use it practically EVERY time a dish calls for chicken.

It's divine!

Grilled Chicken

Ingredients

Equal Parts (I usually use about a Tablespoon of each)

Salt

Pepper

Garlic Powder 

Sugar

Directions

Mix and rub on raw chicken.  Grill to perfection and enjoy!

Just like: Outback Steakhouse Alice Springs Chicken:

 Back when we first started dating, my husband was working at Outback, which also gave him a 50% discount.  So, that's basically the ONLY place we ate for a long time.  And even though he doesn't work there anymore, it's still our go-to place to eat.  Ok, I'll be honest, we eat at Outback for almost every single "special" occasion.  Sometimes we just make up an occasion so we can justify going to eat there.  It's SO GOOD!

For a while I would order the same thing off their menu.  Alice Springs Chicken.  A mountain of cheese, mushrooms and bacon on top of a chicken breast makes the perfect combination of flavors, not to mention awesome leftovers for lunch the next day!

When I found this reciepe in my new cookbook, it was one of the first ones I tried out! (with only a few slight changes)

Favorite Family Recipes

Just Like: Outback Steakhouse Alice Springs Chicken

Ingredients:

Honey Mustard Marinade: 

Honey Mustard Sauce

Chicken:

4 boneless chicken breasts, halved

1 Tablespoon vegetable oil

2 Cups sliced mushrooms

2 Tablespoons butter

salt and pepper, to taste

paprika, to taste

8 slices bacon, cooked

1 Cup Monterey Jack cheese, shredded

1 Cup cheddar cheese, shredded

Directions:

In a small bowl, combine all the marinade ingredients together for about 30 seconds.  Place chicken in a plastic ziplock bag and pour about 1/3 of the marinade in with the chicken.  Press out as much air as you can and seal the bag.  Marinate in the refrigerator for about 2 hours.  Chill the remaining marinade for later. 

Once the chicken as marinated, remove it from the bag and discard the bag.  Preheat the oven to 375º.  In a large skillet, heat 1 Tablespoon of oil and sear the chicken for about 3-4 minutes on each side until golden brown and cooked through.  Transfer chicken to a baking dish. 

In the same skillet, saute the mushrooms in butter. 

Brush each chicken breast with some reserved marinade, season with salt, pepper and paprika.  Break the bacon in half and stack four pieces of bacon on each chicken breast.  Spoon the sauted mushrooms onto the bacon and sprinkle with Monterey Jack and Cheddar cheese evenly. 

Bake the chicken dish for 7-10 minutes until the cheese is melted and starting to bubble.

Serve with steamed broccoli and remaining Honey Mustard Sauce.