Bacon, Cheese, Mushrooms . . . How could you go wrong . . . This chicken was DELICIOUS! It tasted like something you would order at a restaurant. The chicken was juicy and so flavorful with all of the yummy toppings. I served this with Cheesy Bacon Stuffed Potatoes and it was seriously the meal of all meals. If you have any men in your family that complain about eating chicken, serve them this and I think it will change their mind. It is one hearty chicken dish.
adapted from: All Recipes
4 skinless, boneless chicken breasts
2 tsp. seasoned salt
6 slices bacon, cut in half
1/4 c. Mayonnaise
1 Tbl. prepared mustard
1 Tbl. honey
1/2 Tbl. lemon juice
1 Tbl. vegetable oil
1 c. fresh mushrooms, washed and sliced
2 c. Colby-Monterey Jack cheese, shredded
2 Tbl. fresh parsley, chopped, opt.
Rub the chicken breasts with the seasoned salt. Cover and refrigerate for 30 minutes. Preheat oven to 350 degrees. Place bacon in a large deep skillet. Cook over medium-high heat until crisp. Set aside. Add the sliced mushrooms and saute a minute or two. Remove from pan and set aside. In a medium bowl, combine the Mayonnaise, mustard, honey and lemon juice. Heat oil (or use bacon grease) in a large skillet over medium heat. Place the breasts in the skillet and saute for 3-5 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 and bake in preheated oven for 20-30 minutes or until the chicken is cooked through. Then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese. Bake another 5 minutes until the cheese is melted. Garnish with parsley and serve. Yield: 4 servings.