This recipe is one more way to prepare boneless, skinless chicken breasts that has a delicious sauce and of course, you can’t go wrong with bacon and mushrooms! The sauce is so good; we scraped it out of the pan to put on our vegetables so we wouldn’t waste any of the goodness. I think you could skip the cheese and not notice it. I saved a pan by putting it in the oven right in my cast iron skillet…I have an oven-proof lid for it. We’ll have this again!
Bacon Mushroom Chicken
2 bacon strips -- halved
10 Ounces Chicken Breast, boneless, skinless
1/8 teaspoon seasoned salt
2 Tablespoons honey
1 tablespoon Dijon mustard
1/2 tablespoon mayonnaise
1/4 teaspoon dried minced onion
1/4 Cup sliced fresh mushrooms
3 Tablespoons Mozzarella Cheese -- shredded
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray or leave in the skillet if it is oven-proof.
In a small bowl, combine the honey, mustard, mayonnaise, and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese.
Cover and bake at 350° for 15-20 minutes or until chicken juices run clear. Yield: 2 servings.
adapted from Taste of Home
Per Serving: 335 Calories; 13g Fat (34.2% calories from fat); 36g Protein; 19g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 420mg Sodium. Exchanges: 5 Lean Meat; 0 Vegetable; 1 Fat; 1 Other Carbohydrates.