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Criss Cross Chicken


Rate this recipe 2.8/5 (10 Votes)


  • 1/2 C dijon mustard
  • 1/2 C honey
  • 4 1/2 tsp vegetable oil, divided
  • 1/2 tsp lemon juice
  • 4 boneless skinless chicken breasts
  • 1/4 tsp salt
  • dash of pepper
  • dash of paprika
  • 2 C sliced mushrooms, fresh
  • 2 Tbls butter
  • 4 oz Monterey Jack Cheese, shredded
  • 4 oz cheddar cheese, shredded
  • 8 strips of bacon, partially cooked


Level of difficulty Average
Cost Average budget


Step 1

In bowl, combine mustard, honey, 1 1/2 tsp oil, and lemon juice. Pour 1/2 C of mix into ziploc bag and add chicken. Coat well and refrigerate 2 hours (or more). Cover and refrigerate remaining marinade.

Step 2

Drain and discard marinade from bagged chicken. In large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to greased casserole dish. In same skillet used for chicken, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and cooked mushrooms. Place partially cooked bacon strips in a criss-cross pattern on each chicken breast.

Step 3

Bake uncovered at 375 degrees for 20-25 minutes.

Mashed potatoes are a favorite with this dish so you can spoon the sauce on them.

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Chef Tips and Tricks

VIDEO: Cheddar & Coridander Burger


  • Ground meat
  • Coriander, chopped
  • Onions, minced
  • Egg
  • Salt
  • Ground Pepper
  • Cheddar (cube and slice)
  • Canola Oil


Chop coriander and mince onions

Mix the meat, coriander, onions, pepper and salt in a large bowl

With your hands, shape the meat into a large ball

On a clean surface, flatten the ball and place a cube of cheddar on top

Cover the cheese with the edges of the meat, creating a ball again

Place in a pan and let one side simmer in canola oil

Flip the patty and place a slice of cheddar on top

Place the lid on the pan and let cook to desired texture

Put the patty in a bun with your favorite toppings. Enjoy!


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