Ingredients:
4 boneless, skinless chicken breasts, pounded 1/2 inch thick
Seasoned Salt
6 slices of bacon
1/4 cup regular mustard
1/3 cup honey
2 tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 c slice mushrooms
2 cups grated Colby/Jack cheese
Directions:
Sprinkle and rub chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While chicken is in refrigerator, cook bacon in skillet until crispy. Removing bacon and set aside.
Sauté chicken in bacon grease for 3-5 minutes per side, or until browned. Place the chicken in a 9″ × 13″ casserole or casserole dish.
To make the Honey Mustard:
In bowl, combine mustard, honey, mayonnaise & dry onion flakes.
Spreading honey mustard on every piece of chicken, then topping with mushrooms, crumbled bacon & shredded cheese.
Baking at 350° for 30 min
I don't know about where you live but chicken breast here are tough. The chicken I used in this recipe were in the freezer and I don't remember where I got them. Figured I better use this- Quick Meat Tenderizer- marinade chicken breasts with 1 1/2 tsp of baking soda, 2 tbsp vinegar, and 1 tsp salt. Pour in enough cold water to cover the chicken and let sit for 20 minutes.
This looks so good. I am going to have to try this. The chicken in my area hasn't been tough, but I will save this meat tenderizer recipe. Thanks
ReplyDeleteThis is easy and knew you would like it. No matter where I buy chicken it's SO tough!!
DeleteOMG Linda, we go through the same thing! I'm gonna try your meat tenderizer recipe. We never had that problem with chicken breasts before. What the heck is going on? We love this chicken recipe-I haven't made it for a long time.
ReplyDeleteI don't know about your area but it seems around here the chicken breast come to the store frozen. They SAY there aren't but if you get there and they are just putting them out sure seem semi frozen to me. Now I wonder how many times has it bee frozen? Then you know what they are feeding those birds is all crap. Just makes it harder to make a good meal now days
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