Categories: chicken, low carb

Ingredients

• 4-6 chicken breasts
• seasoning salt
• 6 slices bacon, cut in half
• 1/4 cup yellow mustard
• 1/4 cup heavy cream
• 2 tbsp Splenda
• 1/8 tsp salt
• 1/2 tsp garlic powder
• dash of pepper
• 2 tbsp mayo
• 2 tsp minced onion
• 1 cup mushrooms, sliced
• shredded Colby Jack cheese

Directions

1. Pound chicken to about 1-inch thickness; sprinkle chicken with seasoned salt and refrigerate for 30 min

2. Cook bacon until crisp; sautè chicken in bacon grease for 3-5 min per side, until browned

3. Place chicken in a greased 9×13 pan

4. Heat mustard and heavy cream over low heat until smooth; add in Splenda, salt, mayo, garlic powder, and pepper stirring until smooth

5. Spread a very small amount of mustard sauce over chicken breasts; top with mushrooms, bacon, and shredded cheese

6. Bake at 350 for 30 min; serve with remaining mustard sauce

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