4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry’s Seasoning Salt
6 bacon slices
1/4 cup regular mustard ( make sure LOW SUGAR)
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
MAYBERRYFAN’S LC HONEY MUSTARD
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon yellow mustard
3/4 teaspoon garlic powder
1/8 teaspoon paprika
4 teaspoons granular Splenda or equivalent liquid Splenda
Mix all ingredients well. You can use this at once but I recommend letting it chill a few hours to allow the flavors to blend.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made