Ingredients:
° 4 boneless chicken breasts, peeled down to 1/2 inch thick
° Laurie’s Seasoning Salt
° 6 slices of bacon
° 1/4 cup regular mustard
° 1/3 cup honey
° 2 tbsp. mayonnaise
° 2 tsp dried onion-flakes
° 1 cup chopped fresh mushrooms (I omitted because my family doesn’t like mushrooms)
° 2 cups shredded Colby/Jack cheese
Directions :
1.) Sprinkling & knead chicken breasts with season salt. Cover & put in fridge for 30 min .2.) When chicken is in refriigerator, cooking lamb bacon in large skillet to cooked through. Removing bacon also let apart .
3.) Fry chicken in lamb bacon fat for 3 to 5 min perside, or to brown . Place chicken in a 9″ x 13″ casserole dish or skillet.
To prepare honey mustard:
1.) In a small bowl, mix together mustard, honey, mayonnaise, and dried onion flakes.
2.) Spreading some honey mustard on every chicken piece, &; top wiith mushrooms, crumb lamb bacon, & cheese.
3.) Bake in a 350 degree oven for 30 minutes, or until cheese is melted and chicken is cooked through.
LIRE LA SUITE..