- 4 chicken breasts, skinless and boneless, pounded to 1/2-in thickness
- 2 teaspoons seasoned salt
- 6 slices bacon, cut in half
- ½ cup prepared mustard
- ½ cup honey
- ¼ cup light corn syrup
- ¼ cup mayonnaise
- 1 tablespoon dried minced onion
- 1 tablespoon vegetable oil
- 1 cup fresh mushrooms, sliced
- 2 cups monterey jack-colby cheese, shredded
- 2 tablespoons fresh parsley, chopped
ingredients
directions
1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. |
2. 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. |
3. 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. |
4. 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 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. |
5. 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. |
Categories
Chicken, Entrees