I used a frozen chicken breast for this and I often find that cooking these from frozen make for a really juicy chicken breast (sometimes fresh chicken breasts can get a bit dry).
This will make 4 servings of 1 chicken breast each.
4 frozen chicken breasts
1/2 cup honey dijon + 4 tbsp
2 medium sized portobello mushrooms (stem removed and sliced into strips)
1/4 cup mozza cheese
Preheat the oven to 400 F.
Brush 1 tbsp of honey dijon onto the top of each of the frozen chicken breasts. Place in the oven for approximately 30 - 35 minutes.
Meanwhile, spray your mushrooms with pam (you can use butter if you don't prefer the lighter option like I do) and saute them over medium-high heat in a frying pan for about 5 minutes moving around and flipping occasionally. Once they have softened and browned up a bit, add the 1/2 cup of honey dijon, remove from heat and mix well.
When the chicken breasts are about 10 minutes from being done, open the oven and carefully lay the mushroom/dijon mixture over each of the chicken breasts equally. Then top with 1 tbsp of cheese on each breast and bake for the remaining 10 minutes.
Serve alongside your favorite veggies.