STYLE CHICKEN BREASTS
Prep Time: 25 minutes
Cook Time: 25 Minutes
Ready in: 1 Hour and
Makes 4 servings
4 skinless, boneless
chicken breast halves, pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
1. Rub the chicken breasts
with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon
in a large, deep skillet. Cook over medium high heat until crisp.
3. In a medium bowl, combine
the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet
over medium heat. Place the breasts in the skillet and sauté
for 3 to 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, then layer each breast with
mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for
15 minutes, or until cheese is melted and chicken juices run
clear. Garnish with parsley and serve with the reserved honey