(Emilie) I found this recipe on a food blog and modified it to our tastes.

4 boneless skinless chicken breasts
creole seasoning or salt and pepper
4 slices of bacon
1/4 cup yellow mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 cup sliced fresh mushrooms
half of an onion, sliced
2 cups shredded Cheddar cheese (or your fav)

Preheat oven to 350 degrees. Season the chicken with creole seasoning or salt and pepper and set aside.  In a pan, saute mushroom and onions with a little bit of olive oil. Also, cook bacon in skillet until crisp (I bake bacon in oven).  Slice bacon in half and let bacon sit on paper towels to soak up grease.  In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Set aside.  Heat skillet over medium heat and spray with non-stick spray.  Cook chicken about 5 mins per side or until browned.  Move chicken to a 9×9 inch pan.  Apply the honey mustard mix to each breast, then layer with mushrooms and onions, bacon and shredded cheese.  Bake for 20-25 mins or until cheese is melted and chicken is done.

This food blogger also makes some honey mustard dipping sauce to serve with each chicken breast.  I didn’t make it, but the recipe is below if you want to:
1/2 cup mayo
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 tablespoon lemon juice

Mix all ingredients together.  Cover and chill in refrigerator overnight. Serve with chicken.

The original recipe is from SixSistersStuff.com



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