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Down Under Chicken

4 pieces Boneless Skinless Chicken Breast Halves, Pounded To 1/2" Thick
2 teaspoons Seasoning Salt
6 slices Bacon, Cut In Half
1/2 cups Yellow Mustard
1/2 cups Honey
1/4 cups Light Corn Syrup
1/4 cups Mayonnaise
1 Tablespoon Dried Onion Flakes
1 Tablespoon Oil
1 cup Fresh Mushrooms, Sliced
2 cups Colby-Jack Cheese, Shredded
2 Tablespoons Fresh Parsley, Chopped


Rub the chicken breasts with the seasoning salt; cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F. Place bacon in a large, deep skillet. Cook over medium high heat until crispy. Set aside. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of the sauce, cover and refrigerate to serve later. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from the skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle the top with shredded cheese. Bake in the preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Source: tastykitchen.com