Ingredients :
4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Lawry’s Seasoning Salt
6 pieces of bacon
1/4 cup regular mustard
1/3 cup honey
2 tbsp. mayonnaise
2 tsp dried onion flakes
1 cup fresh mushroom slices (omitted because my family doesn’t like mushrooms)
2 cups grated Colby/Jack cheese
Directions:
1.) Sprinkle the chicken breast with salt and rub it in. Cover and refrigerate for 30 minutes.
2.) While the chicken is in the fridge, fry the bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard the fat.
3.) Bake chicken in bacon fat for 3-5 minutes per side or until browned. Place chicken in a 9-inch by 13-inch casserole dish or skillet.
How to make honey mustard:
1.) Mix mustard, honey, mayonnaise and dried onion flakes in a small bowl.
2.) Brush each chicken with honey mustard and top with mushrooms, crumbled bacon and shredded cheese. 3.) Bake in 350°C oven for 30 minutes or until cheese is melted and chicken is done. enjoy!
