Grand Valley Chicken
- 4 skinless boneless chicken breast halves, pounded to 1/2" thickness
- 6 slices bacon, cut in half and cooked until crisp
- 2 teaspoons seasoned salt
- 1/2 cup Dijon mustard
- 1/4 cup light corn syrup
- 1 tablespoon vegetable oil
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Jack cheese
- 2 tablespoons chopped fresh parsley
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- Preheat the oven to 350 degrees.
- Rub the chicken breasts with the seasoned salt. Cover and refrigerate for 30 minutes.
- In a medium bowl, combine the honey, corn syrup, mayonnaise, mustard, and dried onion flakes. Remove half of the sauce. Cover and refrigerate.
- Heat the oil in a large skillet over medium heat. Place the breasts in the skillet and cook for 3-5 minutes per side or until brown. Remove from skillet and place in a 9x3-inch baking dish that has been sprayed with non-stick spray.
- Brush each breast with the remaining honey mustard sauce. Layer each breast with the mushrooms and bacon slices. Sprinkle the top with shredded cheese.
- Bake in the preheated oven for 15 minutes or until the cheese is melted and the chicken juices run clear when pieces are pierced with a fork.
- Garnish with the fresh parsley and serve with the reserved mustard sauce.
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