A popular chicken meal in the area that is prepared at a local restaurant is quite similar to this recipe. My friend was kind enough to share it with me. It has chicken breasts topped with cheese, bacon, and mushrooms that have been cooked in honey-mustard sauce.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 6 slices bacon, cut in half
- ½ cup prepared yellow mustard
- ½ cup honey
- ¼ cup light corn syrup
- ¼ cup mayonnaise
- 1 tablespoon dried onion flakes
- 1 tablespoon vegetable oil
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby-Monterey Jack cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
- In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
- Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
- Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
Nutrition Facts
| Calories | 813 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 153 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 20 g |
| Sodium | 1807 mg |
| Sugars | 41 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
We all liked this a lot. After the first time making it, I omitted the onion flakes (didn’t like the texture) and the corn syrup (sweet enough without the syrup) in the honey mustard. I pound my chicken breasts thin so you get a better ratio of “the good stuff” (bacon, mushrooms and cheese!)
My family doesn’t like mushrooms so I omitted that. I also added pepper and garlic powder to my chicken. We have been making this for a while now, we love this dish.
After reading other reviews, I eliminated the corn syrup entirely and cut the honey down to 2 Tbs. It was still sweet enough for us. I will admit that I usually cut down on sweetener with most recipes. I also cooked the bacon in a large skillet, drained some of the bacon grease and fried the chicken in the grease left in the skillet. This will be joining my list of favorites.
Easy to make! Gets a lot of frustration out banging on the chicken. Lol
Absolutely great! One dish meal! Husband pronounced it “Absolutely fabulous.” I made everything in my cast iron skillet then placed in oven to finish.
Wonderful!
Loved it. I did make some adjustments. I used the bacon grease to fry the chicken in, why waste good bacon grease? I also seasoned the chicken more than it called for, using garlic powder and Monterey Chicken seasoning. Did not let it sit for 30 minutes due to time. Also used triple cheddar cheese since that is what I had. My husband thought it didn’t exactly taste like the restaurant but he loved it! Will definitely make again.
I make this regularly but my husband smothers it with Dorothy Lynch dressing so I just skip making the sauce and use Dorothy Lynch dressing. For the little I use it doesn’t change the flavor much and much easier
I used a mix of yellow and grainy mustard, omitted the corn syrup, but otherwise make as written. I didn’t flatten the chicken breasts, so had to bake for longer, about 25 minutes. Served leftovers with salad next day, and was still good served cold. Next time I would definitely sauté the mushrooms before adding them. Will make again.
THE ONLY CHANGE I MADE WAS USING CHICKEN THIGHS INSTEAD OF BREASTS. IT WAS REALLY GOOD. THIS IS A KEEPER
I thought this was a great recipe. I left out the mayo and corn syrup. Otherwise, I made it according to the directions.
I didn’t have curry powder so I substituted garlic powder. I used pepper jack cheese. Everyone loved it. I will make it again. I made spicy red quinoa for a side.
My husband loved it! I did not make any adjustments to the recipe.
Great recipe – I had everything but light corn syrup and didn’t really miss it. I also had thicker chicken breast and didn’t want to flatten so I cooked a little longer than recommended. No big deal. It is a big meal once you add vegetable & rice or potatoes. I’ll fix again and recommend it to friends.
I thought this was OK. The flavor profile wasn’t my favorite. A little too mustardy for my taste.
I followed the recipe exactly as written and this was terrific!
The wife was impressed. I followed the recipe except for using onion powder in place of flakes (Didn’t have any flakes). Her exact words were “This is a keeper.” Next time I’m going to try marinating the chicken in lime juice, W sauce, and minced garlic overnight. This will be done as an experiment not as a necessity. The recipe is great as is.
M didn’t like : (
This was really good I’m glad it was so adaptable to Keto. The only thing I did different was use my own recipe for ‘honey mustard’, and it was very delicious! Thanks for a simple way to dress up Chicken breasts— this one’s a keeper for the recipe box!
We’ve been cooking together for decades, and followed this recipe precisely. It did look like the picture. But. All I can say is: we got fed tonight. This will not be a repeat for us – just an odd mix of flavors. I regret the waste of chicken, bacon, and the other ingredients.
Better than I thought it would be!