4 chicken breast, skinless, boneless halves, pounded to 1/2 inch thickness
2 tsp. seasoning salt
6 slices bacon, cut in half
1/2 cup prepared yellow 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 fresh mushrooms, sliced
2 cups Monterey Jack cheese, shredded
2 Tbsp. fresh parsley, chopped
Directions
Rub the chicken breasts with seasoning salt. Cover and refrigerate the chicken for 30 minutes. Preheat the oven to 350 degrees F. Cook the bacon, until crisp, and set aside. In medium bowl, combine the mustard, honey, corn syrup, mayonnaise, and dried onion flakes. Divide the sauce in half and refrigerate 1/2 to serve with chicken later. In a large skillet, over medium heat, saute' the chicken for 3-5 minutes per side or until browned. Remove the chicken breasts and place them in a 9x13 inch baking dish. Top each breast with sauce and then layer each pieces of thicken with the mushrooms and bacon. Sprinkle each breast with the shredded cheese. Bake for 15 minutes or until the cheese is melted and the chicken juices run clear. Garnish with parsley and serve with the reserved mustard sauce.
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