recipe

Honey And Mustard Chicken With Bacon, Mushrooms and Cheese

honey mustard chicken with bacon, mushrooms and cheese recipe

This is definitely one of the best chicken meals I have ever had.

Well, who could say no to a chicken that is marinated in honey and mustard sauce and then baked with luscious layers of bacon, mushrooms and cheddar cheese on top. Not me, that’s for sure!

And being rather quick to prepare, this recipe makes a good choice for weekday dinners as well.

Here’s how to make the magic happen…

 

honey mustard chicken with bacon, mushrooms and cheese recipe

We’ll need these ingredients.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

1. First, make the marinade by mixing together the mustard, honey and lemon juice.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

2. Cover the chicken with the marinade and refrigerate for two hours.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

3. When the chicken is marinated, preheat the oven to 350 °F (175 °C).

4. Use a large pan or skillet to fry the bacon on the stove until mostly cooked (it will cook more when baked in the oven). Remove the bacon onto a separate plate.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

5. Using the same pan and what’s left of the bacon, fry the chicken (discarding leftover marinade). Cook a few minutes on each side, but not until cooked through – the chicken will finish cooking in the oven.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

6. Place the chicken in a large baking dish.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

7. Sprinkle with salt, pepper and paprika.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

8. Place the sliced mushrooms in the same pan where the chicken was cooking. Add about 1/2 tsp salt and cook for about 5-7 minutes. Then set aside.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

9. Assemble the chicken by topping it with the bacon…

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

… mushrooms …

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

… and lastly with the cheese and parsley.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

10. Bake at 350 °F (175 °C) for about 20 minutes until the chicken is cooked through.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

Serve warm.

 
 

honey mustard chicken with bacon, mushrooms and cheese recipe

I served my chicken with potatoes and fresh salad. Yummy!

Enjoy, dear friends!

Love,
Petra

(This delicious recipe was adapted from everydayhomecook.com. Makes 4 servings.)

 

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Mini Pavlovas With Cream Filling

mini pavlovas with cream recipe

Pavlovas – what a romantic way to name a dessert, isn’t it?

In fact, Pavlova, this beautiful and noble looking dessert is actually nothing else but meringue. Pure meringue, crisp on the outside and soft on the inside, a kind of dessert which is super-simple to prepare.

Pavlovas can be made big or small. I went for the smaller, individual version this time and filled my meringue shells with wonderful, jam flavored whipped cream and delicious fresh fruit. Yum!

To make your own individual Pavlovas, just follow these simple step…
 

mini pavlovas ingredients

Here’s what you need.

 
 

mini pavlovas with cream recipe

1. Line 2 baking sheets with parchment paper.

2. Preheat the oven to 350 °F (175 °C).

3. Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you have a bowl full of gleaming and satiny meringue. Sprinkle the cornflour, a few drops of vanilla and the vinegar on top and fold in to combine.

 
 

mini pavlovas with cream filling recipe

4. Spoon the meringue onto the lined baking sheets, creating 6 meringue circles per one sheet, using about 3 tablespoons of meringue mixture per one circle. Spread the circles to make them about 4 inches (10 cm) wide. Use the back of your teaspoon to make an indentation in the center of each circle to hold the cream and fruit later (it helps if the teaspoon has been dipped in water beforehand).

 
 

mini pavlovas with cream recipe

5. Put into the lower part of the oven, reduce the temperature to 300°F (150°C) and bake for 25 minutes (switch the baking sheets halfway through the baking process so that the meringue shells placed on the top baking sheet don’t get too brown). Turn the oven off and leave them in for about 35 minutes, then take out of the oven to cool.

 
 

mini pavlovas with cream filling recipe

6. In the meantime, you can prepare your fruit (cut it if necessary). You can also prepare the cream filling.

To prepare the cream filling, whip the cream until stiff. Then add the sour cream and the jam and mix to combine. Add powdered sugar to taste. Easy! And oh-so-good!

 
 

mini pavlovas with cream recipe

7. Fill the cooled meringue shells with the cream and and garnish with fruit. Finally dust with powdered sugar.

 
 

mini pavlovas with cream recipe

Enjoy, dear friends! This is really good!

Love,
Petra

(This recipe was inspired by Nigella Lawson‘s Mini Pavlovas. Makes: 12 Mini Pavlovas.)

 

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