- 4 boneless skinless chicken breasts, pounded to 1/2-inches thickness
- Lowry’s Seasoning Salt
- 6 Bacon slices
- 1/4 C. regular mustard
- 1/3 C. honey
- 2 Tbsps. Mayonnaise
- 2 Tsps. dried onion flakes
- 1 C. sliced fresh mushroom (I omitted because my family does not like mushrooms)
- 2 C. shredded Colby/Jack cheese
HOW TO MAKE:
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 mins.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp.
Remove bacon and set aside. “Do not discard grease.”
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9*13-inches casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350ºF oven for 30 mins, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.
Serving : 12
Last Step: Don’t forget to share!