Cheesy chicken and bacon (Keto)

 

Makes 4 servings

• ¼ cup Dijon mustard
• 4 tablespoons olive oil, divided
• 1 teaspoon lemon juice
• 4 boneless skinless chicken breasts (about 6 ounces each)
• Salt and black pepper
• 1 tablespoon butter
• 2 cups sliced mushrooms
• 4 slices bacon, cooked
• ½ cup shredded cheddar cheese
• ½ cup shredded Monteray Jack cheese
• Chopped fresh parsley

1. Whisk mustard, 3 tablespoons oil and lemon juice in medium bowl until well blended ; remove half of marinade to use as sauce, cover et refrigerate until ready to serve.
2. Place chicken in large resealable food storage bag, pour remaining half of marinade over chicken ; seal bag and turn to coat, refrigerate at least 2 hours.
3. Preheat oven to 375F.
4. Remove chicken from marinade ; discard marinade
5. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat, add chicken and cook 3 to 4 minutes per side or until golden brown ; remove chicken to plate, sprinkle with salt and pepper.
6. Heat butter in same skillet over medium-high heat ; add mushrooms, cook 8 minutes or until mushrooms begin to brown, stirring occasionally and scraping up browned bits from bottom of skillet, season with salt and pepper.
7. Return chicken to skillet, spoon mushrooms over chicken ; top with bacon, sprinkle with cheddar  and Monteray Jack cheeses.
8. Bake 8 to 10 minutes or until chicken is no longer pink in center and cheeses are melted ; sprinkle with parsley.
9. Serve with reserved mustard mixture.

Per serving

• 610 calories
• 41g total fat
• 2g carbs
• 2g net carbs
• 0g dietary fiber
• 49g protein

BON APPÉTIT