Categories: Poultry- Chicken
Ingredients
- 4 skinless, boneless chicken breast halves (pounded to 1/2 thickness)
- 2 tsp. seasoning salt
- 6 slices bacon, cut in half
- 1/2 cup prepared mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
- 1 Tbsp. dried onion flakes
- 1 Tbsp. vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby- Monterey Jack cheese
- 1 Tbsp. chopped fresh parsley
Directions
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Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
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Preheat the oven to 350 degrees.
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Cook bacon until crisp, set aside.
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In a medium bowl combine the mustard, honey, corn syrup, mayonnaise, and dried onion flakes.
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Remove half of sauce, cover and refrigerate to serve later.
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Heat oil in large skillet over medium heat, and cook the chicken breasts 3 to 5 minutes per side or until brown.
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Once cooked place in a 9 × 13 baking dish and apply the honey mustard sauce. Layer each breast with mushrooms and bacon. Sprinkle with cheese. Then bake in the oven for 15 minutes, or until cheese is melted and juices run clear. Pull out reserve honey mustard and serve.