4 boneless, skinless chicken breasts, pounded 1/2 inch thick
Lowry 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
1.) Sprinkle and rub chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
2.) While chicken is in refrigerator, cooking bacon in skillet until crispy. Removing bacon and set aside.
3.) 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:
1.) In bowl, combine mustard, honey, mayonnaise & dry onion flakes.
2.) Spreading honey mustard on every piece of chicken, then topping with mushrooms, crumbled bacon & shredded cheese.
3.) Baking at 350° for 30 min