Bacon Mushroom Chicken

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

Yield: 2

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.