Honey Mustard Sauce
1 tsp salt
1 tsp pepper
1 tsp paprika
4-6 boneless skinless chicken breast
12 slices cooked bacon
8 oz sliced mushrooms
3 cups shredded Mexican blend cheese
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Season the chicken with salt, pepper, paprika and marinate with half the honey mustard sauce for 2 hours or overnight.
Save and chill the remaining marinade to serve later with the chicken.
Preheat your oven to 500 F.
Cook the chicken for 30 minutes.
When the chicken has 5 minutes left, in a frying pan, cook the bacon to desired doneness. Remove when done and place over chicken.
In the same frying pan, sauté the mushrooms, season with salt and pepper.
When soft, dump the mushrooms on top of the bacon, and then add approximately 1/3 to 1/2 of a cup of cheese on each piece.
Toss the chicken under the broiler until the cheese is melted and bubbly. Serve with honey mustard marinade.
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