4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry’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
~ First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
~ While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
~ 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.
To make the Honey Mustard:
~ In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
~Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
~Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
~Serve with the left over Honey Mustard Sauce that you made.