Mexican ingredients are used to flavor tender beef brisket in a delicious guajillo sauce. The traditional Guadalajaran dish, where the meat is carefully cooked in a subterranean oven, is now prepared quickly in a pressure cooker. [Recipe first posted at Allrecipes.com.mx]
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 5 fluid ounces Worcestershire sauce
- 8 slices bacon
- 2 tablespoons butter
- 8 ounces fresh mushrooms, sliced
- 1 (8 ounce) package Monterey Jack cheese, shredded
- ½ cup honey mustard salad dressing
Instructions
- Place chicken into a glass dish or bowl. Poke chicken several times with a fork; pour in Worcestershire sauce and turn chicken until coated. Cover and refrigerate for about 1 hour.
- Cook bacon in a deep skillet over medium-high heat until evenly browned, 6 to 8 minutes. Drain on a paper towel-lined plate.
- While the bacon is cooking, melt butter in a small skillet over medium heat. Add mushrooms and sauté until soft, about 10 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Remove chicken from marinade and shake off excess. Discard remaining marinade. Place chicken into a baking dish.
- Broil chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). During the last few minutes of cooking, top each breast with 2 slices bacon and 2 ounces Monterey Jack cheese.
- Top chicken breasts with sautéed mushrooms and drizzle salad dressing over top.
- Nutrition data for this recipe includes the full amount of Worcestershire sauce. The actual amount consumed will vary.
Reviews
Delicious! A big hit with my family!
VERY good and filling. Easy to put together. Since I like onions, I used them plus the mushrooms and bacon even though the author said onions were not in the recipe originally. I do think that mushrooms, onion, bacon, cheese and then sauce is a bit much on top of one little chicken breast so I will either subtract onion or mushrooms in future. I also think I will crumble my bacon in the future.
Delicious!! Thank you I will make this again for sure!! You can lighten it up by omitting the bacon or my husband is allergic to mammal meats so I just chopped so turkey bacon up to top and I used just a little sauce
This was yummy. I sautéed the mushrooms in 1T butter and 1T bacon grease. I also put the mushrooms on top of the bacon and then added the cheese, which I reduced by half because it seemed like too much. Dipped them in a copycat chik-fil-a sauce and it was so good.
My family did not care for this recipe. I barely used any honey mustard (maybe 1/4 to 1/2 cup) and I marinated it in the Worcestershire sauce for 24 hours, so I couldn’t tell which of those 2 sauces ruined it by overpowering it but I really did not like the taste at all. We all ate it but I won’t make it again.
Amazing!! My man loved it too!!
Super Tasty
This was so good! I’m a beginner when it comes to cooking, but this was so good and simple! My oven doesn’t work properly, so I just cooked the chicken on the stove, and it tasted so good! My husband loved it too!
Made this recently for a family gathering and everyone loved it.
Great flavors. I used half spicy mustard and half yellow mustard. I used canned mushrooms as we are in quarantine and fresh mushrooms were the only ingredient I didn’t have. Will use fresh next time. I poured all saue on my chicken while it cooked.
It’s a keeper
I’ve tried a LOT of recipes from this app, and this is the first time I’ve ever posted a review, because it was just that good! Even my picky husband was very impressed. I also loved the fact that the chicken was so simple and cooked so quickly in the broiler. I was pretty skeptical but it came out GREAT! The only thing I did differently from the recipe was I only drained part of the bacon grease, and added just a little butter to cook the mushrooms in. I also added a little garlic and minced onion to the mushrooms while they sautéed. Soooo good!
Most import part of this recipe is to get Kens brand honey mustard dressing. I sautéed the mushrooms in a little bit of bacon grease and butter along with some Montreal steak seasoning and salt. Baked at 350° for 40 min added mushrooms bacon and cheese and then broiled until cheese was melted. We added honey mustard dressing at the table as some wanted a lot and others just a little. I will be making this again for sure!!
Ive made this 3 mroe times since, the fam LOVES IT
This is one of the best chicken recipes I have found in a long time…and I don’t even like mustard and mushrooms… really! I made this for a change of pace thinking that my husband would like it, but I think I was more impressed than him. A must try, followed all the directions exactly. No reason to change anything!
This chicken was delicious. The honey mustard dressing was the key.
We love this one!
Yummy
Made homemade honey mustard dressing which made it 5-stars. Super fattening, but so good.
I made this last night and was not disappointed. The chicken was juicy and the flavors were wonderful. I did add extra Purely Cajun seasoning to the chicken before broiling. I also added Purely Cajun Seasoning to the mushrooms while sautéing them. Everyone loved it and I will be making it again !!!!
I made this recipe exactly as directed, using the Honey Mustard 11 recipe from this site. It was wonderful! The Hubby ate so much of it that he was unable to eat his breakfast this morning. and he never overeats!!