Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •5 fluid ounces Worcestershire sauce
- •8 slices bacon
- •2 tablespoons butter
- •8 ounces fresh mushrooms, sliced
- •1 (8 ounce) package Monterey Jack cheese, shredded
- •0.5 cup honey mustard salad dressing
Instructions
- Place chicken into a glass dish or bowl. Poke chicken several times with a fork; pour in Worcestershire sauce and turn chicken until coated. Cover and refrigerate for about 1 hour.
- Cook bacon in a deep skillet over medium-high heat until evenly browned, 6 to 8 minutes. Drain on a paper towel-lined plate.
- While the bacon is cooking, melt butter in a small skillet over medium heat. Add mushrooms and sauté until soft, about 10 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken into a baking dish.
- Broil chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). During the last few minutes of cooking, top each breast with 2 slices bacon and 2 ounces Monterey Jack cheese.
- Top chicken breasts with sautéed mushrooms and drizzle salad dressing over top.
Nutritional Facts
Per 4 servings
- Calories: 670
- Carbohydrate: 16g
- Fat: 58g
- Fiber: 1g
- Protein: 22g
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