Chicken
4 skinless, boneless chicken breast 1/2" thick (may be frozen)
Honey Mustard
6 pieces of bacon sliced in half and fried crisp
1/2 tsp McCormick Season All
1 cup sliced mushrooms (canned) drained
3 cup shredded colby/monterey jack cheese
To make the chicken
4 skinless, boneless chicken breast 1/2" thick (may be frozen)
Honey Mustard
6 pieces of bacon sliced in half and fried crisp
1/2 tsp McCormick Season All
1 cup sliced mushrooms (canned) drained
3 cup shredded colby/monterey jack cheese
To make the chicken
- Rub chicken breast with Season All and set aside to marinated for 1 hr.
- While the breast is marinating fry bacon crisp and drain.
- Shred cheese and set aside.
- Gather all other items together and make ready for the preparation.
- Take chicken from marinade and sauté on medium heat in pan with just enough oil to prevent sticking.
- Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
- Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
- Pop in heated oven at 350 F just until the cheese melts. Extra honey mustard may be served on the side.
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