- 4 boneless chicken breasts, up to 1/2 inch thick
- Lori seasoning salt
- 6 pieces of bacon
- 1/4 cup regular mustard
- 1/3 cup honey
- 2 tbsp. Mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup chopped fresh mushrooms (I quit because my family doesn’t like mushrooms)
2 cups chopped Colby / jack cheese
First, sprinkle the chicken breast with seasoning salt and rub. Cover and refrigerate for 30 minutes.
When the chicken is in the refrigerator, cook the bacon in a large skillet until crispy. Remove the bacon and set it aside. Don’t waste fat.
Fry the chicken in bacon grease on each side for 3 to 5 minutes or until brown. Place the chicken in a 9 × × 13 ″ casserole dish or pan.
To make honey mustard: In a little bowl, blend mustard, honey, mayonnaise, and fried onion pieces.
Spread a portion of honey and mustard on each piece of chicken, then layer with mushrooms, crushed bacon, and chopped cheese.
Bake in a 350 ° oven for 30 minutes, or until cheese melts and becomes chicken.