This is so yummy. It is a favorite of mine.
4 Chicken Breast (boneless, skinless)
Honey Mustard (recipe below)
6 pieces bacon, fried and sliced in 1/2
1/2 tsp McCormick Season All (I use more than this)
1 C. Sliced Mushrooms, if from can or jar make sure they are drained
3 C. Shredded Colby / Monterey Jack Cheese
Parsley for Garnish (yeah, right)
Prep:
Rub raw chicken breast with Season All and set aside to marinate for about 1 hour. While the chicken is marinating, fry bacon until crisp and drain. Shred cheese and set aside. **This is as long as I have ever let the chicken marinate. I have never had the patience to wait the whole hour.
Saute chicken on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan and place in baking dish or on cookie sheet.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese. Bake in oven heated to 350. Sprinkle with parsley and serve with extra honey mustard, if desired.
Honey Mustard:
1/2 C. Prepared Salad Mustard
1/4 C. Honey
1/4 C. Light Corn Syrup
1/4 C. Mayonnaise
Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard is to your taste. **I ususally half this recipe and have plenty of honey mustard to coat my chicken.
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1 comment:
ooh, I want to make this. Are you going to do dinner swap? If so you should make this. Oh, with a side of mashed potatoes please!
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