This recipe is always a crowd pleaser. A spin on a honey-mustard chicken, with crumbled bacon, mushrooms, and shredded cheese on top, it’s a great dish to serve to and impress company. Mmmm, mmmm, sooo good!
Recipe adapted from Allrecipes.com.
"Dolled-Up" Honey Mustard Chicken
Servings: 4 servings
Ingredients
- 4 chicken breasts pounded to 1/2 inch thickness
- 2 tsp seasoning salt
- 6 slices bacon cooked and crumbled
- 6 tbsp yellow mustard
- 6 tbsp honey
- 3 tbsp corn syrup
- 3 tbsp mayonnaise
- 3/4 tbsp dried onion flakes or powder
- 1 tbsp vegetable oil
- 1 cup mushrooms sliced
- 2 cups Monterey Jack cheese shredded
- 2 tbsp chopped fresh parsley
Instructions
- Rub chicken with salt, cover and refrigerate 30 minutes.
- Preheat oven to 350°F.
- Combine mustard, honey, corn syrup, mayonnaise and onion flakes in a bowl and set aside. Note: If you would like to serve the chicken with extra sauce (though I find there's enough in the pan), double the ingredients, reserve half, and cover and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the chicken in the skillet and saute for 3 to 5 minutes per side, or until lightly browned. Remove from skillet and place breasts in a greased 9x13 inch baking dish.
- Apply the honey mustard sauce to each breast, then layer with mushrooms and bacon. Sprinkle tops with Monterey Jack cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear when pierced. Garnish with parsley and serve.
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