Ingredients:
4 skinless, boneless chicken breast halves, pounded
to 1/2" thickness
6 slices bacon, cut in half and cooked until crisp
2 teaspoons seasoned salt
1/2 cup Dijon mustard
1/4 cup light corn syrup
1 tablespoon vegetable oil
1/2 cup honey
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 cup sliced fresh mushrooms
2 cups shredded Colby-Jack cheese
2 tablespoons chopped fresh parsley
To Prepare:
1. Preheat the oven to 350 degrees.
2. Rub the chicken breasts with the seasoned
salt.
Cover and refrigerate for 30 minutes.
3. In a medium bowl, combine the honey, corn
syrup, mayonnaise, mustard, and dried onion flakes. Remove half of the
sauce. Cover and refrigerate.
4. Heat the oil in a large skillet over
medium heat. Place the breasts in the skillet and cook for 3-5 minutes
per side or until brown. Remove from skillet and place in a 9x3-inch
baking dish that has been sprayed with a non-stick spray.
5. Brush each breast with the remaining honey
mustard sauce. Layer each breast with the mushrooms and bacon slices.
Sprinkle the top with shredded cheese.
6. Bake the preheated oven for 15 minutes or
until the cheese is melted and the chicken juices run clear when
pieces are pierced with a fork.
7. Garnish with the fresh parsley and serve
with the reserved mustard sauce.
