I have made this dish several times, and my husband loves it. I also made it for our dinner guests the other night and it was a big hit. It's quick and easy, which is a bonus with two little ones! However, it is not for the calorie conscious!
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4 boneless, skinless chicken breasts
1 tsp. seasoning salt
6 slices of bacon, cut in half
8 oz. fresh mushrooms, sliced
3-4 T spicy brown mustard
3-4 T honey
1 clove garlic
1 C shredded cheeses; cheddar and Monterey jack
Cook bacon until crispy; set aside. Season chicken breasts with salt and place in a skillet and saute for 3-5 minutes per side, or until browned (if you need to, add a little olive oil). Preheat oven to 350 degrees. While chicken is browning, in a medium bowl, combine mustard, honey and garlic. Stir well to mix.
Place chicken in a 9x13 glass pan. Coat chicken with honey mustard mixture (we dipped our chicken in the sauce and then applied leftover sauce to the top of the chicken breasts).
Top chicken with fresh mushrooms, cooked bacon strips and sprinkle with cheese. Bake at 350 for 15-30 minutes, or until cheese is melted and browned and chicken has reached 180 degrees F.
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