Your Gluten Free Coach

Gluten-Free Bacon Topped Chicken

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Everything is better with bacon … and mushrooms … and cheese! This recipe is naturally GF as long as the bacon you use does not have gluten as a preservative. This will be a hit with your entire family – I typically double the recipe for my family and if there are leftovers, they warm up wonderfully! Rice, quinoa, or a spinach salad are nice accompaniments.

Ingredients

  • 4 Boneless skinless chicken breasts
  • ¼ cup Dijon Mustard
  • ½  cup honey
  • 4 ½ teaspoons olive oil (divided)
  • ½ teaspoon lemon juice
  • Salt, pepper, paprika
  • 12 ounces sliced fresh mushrooms
  • 1 cup shredded Colby Jack cheese
  • 8 strips GF bacon, partially cooked 
  • 2 teaspoons parsley (optional)

Instructions

  1. Pound chicken to approximately ¾ inch thickness.
  2. In a bowl, combine the mustard, honey, 1 ½ teaspoons oil, and lemon juice.  
  3. Pour ½ of the mixture into a large resealable plastic bag or bowl; add the chicken.  Seal the bag and turn to coat, or turn the chicken to coat in the bowl and cover with a lid or plastic wrap.
  4. Refrigerate for at least 2 hours (4 hours max).  
  5. Cover and refrigerate the remaining marinade.
  6. Preheat oven to 375°F. 
  7. Partially cook bacon (I use a bacon pan in the microwave – cooking in batches for 4-5 min).
  8. Drain and discard marinade from chicken.  
  9. In a large skillet over medium heat, brown chicken in the remaining oil on both sides. 
  10. Transfer to a greased or parchment paper-lined oven-safe platter. 
  11. Sprinkle with salt, pepper, and paprika; Set aside. 
  12. Add the mushrooms to the same skillet, sauté, scaping the bottom of the skillet. Add 1-2 tablespoons of the marinade and cook until slightly tender. 
  13. Spoon reserved marinade over chicken.  
  14. Top with cheese and mushrooms.  
  15. Place bacon strips in a crisscross pattern over the chicken.  Bake, uncovered for 20-25 minutes or until a meat thermometer reads 160-degrees. Sprinkle with parsley (if desired).