Saturday, November 23, 2013

Cheesy Smothered Chicken

This dish is similar to a chicken dish you can get at a certain steakhouse. If you are like us, we enjoy the variety you can find eating out, but we're such homebodies it has to be a special occasion to blast us out of our comfort zone. I've seen several versions of this recipe floating around Pinterest and just had to try my hand at it. I looked back at my pins and couldn't even find where I pinned it to give credit where credit is due. This is definitely a keeper. Andy and I usually don't fix chicken breasts, but these turned out very moist.

INGREDIENTS:
3 boneless, 1/2" thick* skinless chicken breasts. *pounded
6 slices bacon
1 container sliced mushrooms
2 cups shredded Colby-Jack cheese
Lawry's season salt

HONEY MUSTARD:
1/4 cup mustard
1/3 cup honey
2 Tbsp. Hellman's mayo
2 teaspoons minced onion


DIRECTIONS:
Preheat oven to 350 degrees.
Season chicken with Lawry's and place back in refrigerator.
Fry bacon in a skillet. Drain on paper towels and crumble when cool.
Cook chicken in bacon grease on medium heat until lightly browned (about 5 minutes per side).
Lay chicken on a baking sheet. Brush each chicken breast with the honey mustard.
Cover chicken with a layer of mushrooms, bacon crumbles and top with shredded cheese.
Bake chicken for 30-40 minutes. Cheese should be melted and chicken cooked thoroughly.

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