Ingredients
- 4 boneless skinless chicken breasts..., pounded to 1/2 inch thickness
- Lowry's Seasoning Salt
- 6 bacon slices
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 Tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
- 2 cup shredded Colby/Jack cheese
Directions
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First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
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While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.*
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Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
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To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
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Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
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Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
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Serve with the left over Honey Mustard Sauce that you made