Ingredients :

4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
Lawry’s Seasoning Salt
6 pieces of bacon
1/4 cup regular mustard
1/3 cup honey
2 tbsp. mayonnaise
2 tsp dried onion flakes
1 cup fresh mushroom slices (omitted because my family doesn’t like mushrooms)
2 cups grated Colby/Jack cheese


1.) Sprinkle the chicken breast with salt and rub it in. Cover and refrigerate for 30 minutes.
2.) While the chicken is in the fridge, fry the bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard the fat.
3.) Bake chicken in bacon fat for 3-5 minutes per side or until browned. Place chicken in a 9-inch by 13-inch casserole dish or skillet.
How to make honey mustard:
1.) Mix mustard, honey, mayonnaise and dried onion flakes in a small bowl.
2.) Brush each chicken with honey mustard and top with mushrooms, crumbled bacon and shredded cheese. 3.) Bake in 350°C oven for 30 minutes or until cheese is melted and chicken is done. enjoy!

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