Chicken with Bacon & Cheese (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless and skin-off chicken breasts (around 6 oz each)
02 -
1 teaspoon of seasoned salt
03 -
A quarter teaspoon of garlic powder
→ Honey Mustard Sauce
04 -
Half a cup of Dijon mustard
05 -
A third of a cup of honey
06 -
A quarter cup of mayo
07 -
2 teaspoons of Worcestershire sauce
08 -
1 tablespoon of dried onion bits
→ Toppings
09 -
6 bacon slices, halved
10 -
2 cups of freshly sliced mushrooms
11 -
2 cups of Colby-Jack cheese, shredded right before using
12 -
A couple of tablespoons of fresh parsley, chopped
# Instructions:
01 -
Flatten the chicken breasts to ½ inch thick using plastic wrap. Sprinkle both sides with garlic powder and seasoned salt.
02 -
Whisk together the mustard, honey, mayo, Worcestershire, and onion flakes. Save half of this for dipping later. Use the rest to marinate your chicken for 1 to 8 hours if you've got the time.
03 -
Fry the bacon in a large oven-safe pan until it's crispy. Lay it on some paper towels and save the bacon drippings in the pan.
04 -
In the same pan, cook the mushrooms in 1 tablespoon of the saved bacon fat for about 5 minutes or until they soften nicely. Then, transfer them to a bowl.
05 -
Add another tablespoon of bacon fat to the pan and cook the chicken for 5 minutes on each side. Layer it with the saved sauce, mushrooms, bacon pieces, and cheese.
06 -
Bake the entire dish in the oven at 350°F for 15-20 minutes, or until the chicken is fully cooked and hits 165°F. Let it sit for a second, then serve with chopped parsley and the dipping sauce you saved earlier.
# Notes:
01 -
To amp up the flavor, let the chicken soak in the marinade for 1-8 hours.
02 -
This dish takes inspiration from the Outback Steakhouse.
03 -
Tastes amazing alongside roasted broccoli and a baked potato!