Ingredients:
- 4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
- Lowry’s Seasoning Salt
- 6 slices of bacon
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 tablespoons mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushrooms (optional, omitted if preferred)
- 2 cups shredded Colby/Jack cheese
Instructions:
- Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
- While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside, but do not discard grease.
- In the same skillet with the bacon grease, sauté chicken for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
- To make the Honey Mustard: In a small bowl, mix together the mustard, honey, mayonnaise, and dried onion flakes.
- Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms (if using), crumbled bacon, and shredded cheese.
- Bake in a preheated 350°F (175°C) oven for 30 minutes, or until cheese is melted and chicken is cooked through.
- Serve with the remaining Honey Mustard Sauce.
Serving: 12 SmartPoints per serving: 8SP
Source: allrecipes.com