4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
seasoning salt
6 slices bacon, cut in half
seasoning salt
6 slices bacon, cut in half
1/4 cup regular mustard
1/4 to 1/3 cup honey
2 tablespoons mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with honey mustard sauce.
1/4 to 1/3 cup honey
2 tablespoons mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with honey mustard sauce.
Yummy!! This looks so good!
ReplyDeleteI see you aren't posting anymore and that's sad. I just ran across your blog and see so many recipes I want to try. Sure you don't want to start posting again?
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