Description
This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
Ingredients
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 slices bacon, cut in half
- ½ cup prepared yellow mustard
- ½ cup honey
- ¼ cup light corn syrup
- ¼ cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Rub the chicken breasts with the seasoning salt
- cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large
- deep skillet. Cook over medium high heat until crisp. Set aside.
- In a medium bowl
- combine the mustard
- honey
- corn syrup
- mayonnaise and dried onion flakes. Remove half of sauce
- cover and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side
- or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast
- then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
- Bake in preheated oven for 15 minutes
- or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 1 hr 20 mins
Servings: 4