This chicken was so good, we've dubbed it Awesome Chicken. I've been making new recipes over here, left and right. A few have been flops (in my opinion), but others have been amazing. I found this one over at The Finer Things in Life. I brought it to a friend in need this week and her husband requested she get the recipe from me (here you go Sweetie!). David and all 3 kiddos loved this one too, so it's a keeper.
I didn't have time to take photos yesterday and we gobbled it up so fast I didn't think you'd want a photo of an empty casserole dish, so I'm using hers.
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- seasoning salt (I used Rotisserie Chicken Seasoning by McCormick because I'm not a fan of Lowry's)
- 6 slices bacon, cut in half (go ahead and use more, you'll be glad you did)
- 1/4 cup mustard (she doesn't specify so I used yellow, but next time I'll use Dijon)
- 1/4 cup honey (I use more like 1/3 cup.)
- 2 T. mayo
- 1/2 Tbsp. dried onion flakes
- 1 Tbsp. vegetable oil
- 1 cup sliced fresh mushrooms (I will slice them thinner next time)
- 2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Meanwhile, cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20 minutes, or until cheese is melted and chicken is done. Be sure to cut into a breast to see that it is fully cooked before serving.
Serve with the extra honey mustard sauce.
This recipe is linked to Colleen's Kitchen Recipe Swap.