[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Honey Mustard Chicken[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of March 9th – 13th, 2015
Ingredients:
4 boneless skinless chicken breasts
Seasoning salt
6 slices bacon, cut in half
¼ cup mustard
1/3 cup honey
2 tablespoons mayo
½ tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded colby / jack cheese
Directions:
Sprinkle and rub chicken breasts with seasoning salt. Cover and refrigerate 30 mins.
Cook bacon in a large skillet until crisp.
In small bowl, mix mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 mins per side or until brown. Move chicken to an 11×7 baking pan. Apply honey mustard to each breast and layer with mushrooms, bacon and shredded cheese.
Bake at 350 degrees for 20 -25 mins, or until cheese is melted and chicken is done.
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