- 4
- 125 mins
Ingredients
- 4 skinless, boneless, chicken breasts, 1/2" thick
- 6 pieces of bacon sliced in half and fried crisp
- 1 teaspoon seasoning salt , any brand will do
- 1 cup sliced mushrooms , fresh, sauteed in butter
- 3 cups shredded Colby or Monterey jack cheese
- parsley for garnish
- 1/2 cup Dijon style mustard
- 1/4 cup honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
Preparation
Step 1
Rub chicken breast with Seasoning and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Blend all together mustard, honey, corn syrup, mayonnaise until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.
Take chicken from marinate and grill over medium heat. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove. Place in shallow oven proof or microwave proof baking dish.
Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degrees or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.