My Blog = My Life + whole food

Bacon-Cheese Topped Chicken

I came up with this recipe shortly after we started eating the Trim, Healthy Mama way. It combines a few of our favorite flavors into one mouth-watering, plan-approved, protein-packed, tender piece of chicken.

Servings: 4 Baking Time: 25 minutes. Gluten-free, sugar-free, nut free, soy-free
*For anyone else who's a THMer, this staple falls under the Satisfying category.

  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • 1 Tbsp Truiva (or plan approved sweetener)
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 2 boneless, skinless chicken breasts, halved length-wise
  • 2 cups sliced, fresh mushrooms
  • 8 bacon strips
  • 1 cup cheddar cheese, shredded
  • fresh chives, snipped


Mix mustard, olive oil, sweetener, paprika, sea salt, and ground pepper together in a bowl. Pour into a large, sealable bag and add chicken breasts. Toss to coat evenly. Marinate in the fridge for 2 hours (the longer, the better).

Fry bacon. Set aside on paper towel to absorb the excess oil. Discard all but 1 Tbsp of bacon fat. Saute mushrooms and cook chicken until lightly golden in bacon fat.

Arrange chicken in 8x8" baking pan. Wrap each breast with two strips of bacon to from an "X". Pour mushrooms over top and sprinkle with cheddar cheese. Garnish with chives.

Bake at 350 for 25 minutes.

Linked up at: Trim Healthy Tuesdays.

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