If you’re like me, you can’t have enough chicken recipes. And you like anything involving cheese and bacon.
Well, this delicious recipe comes from my bestselling cookbook The Shredded Chef, and it’s one I come back to over and over. It’s easy to prep and cook, the macros aren’t bad when paired with some veggies, and the combination of flavors will have you savoring every bite.
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4 boneless, skinless chicken breasts (6 ounces each), rinsed, dried, trimmed of fat and pounded to 1/2-inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/4 cup yellow mustard
1/4 cup honey
1/8 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup fresh mushrooms, sliced
1/2 cup reduced fat Monterey Jack cheese,
shredded 2 tablespoons fresh parsley, chopped
After prepping your chicken breasts, rub with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat the oven to 350°F.
Cook the bacon in a large skillet over medium-high heat until crisp, set aside.
In a medium-sized mixing bowl, mix together the mustard, honey, mayonnaise, and dried onion flakes.
Heat the oil in a large skillet over medium heat. Add the chicken to the skillet and cook for 3 – 5 minutes per side, or until browned. Transfer the chicken to a 9 x 13 inch baking dish. Top with the honey mustard sauce, then a layer of mushrooms and bacon. Sprinkle the shredded cheese on top.
Bake for 15 minutes, or until cheese is melted and chicken juices run clear. Top with the parsley
What You Get to Eat