Honey Mustard Sauce chicken

Excellent: JE liked Makes alot of sauce, just freeze leftovers for another dinner. Could make 1/2 sauce recipe. chicken breasts topped with mushrooms, bacon and cheese and baked in honey mustard sauce

Yield: 4 servings ( Serving Size: 1 chix breast )
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  • 4 piece(s) chicken breasts skinless,boneless,pounded to 1/2 inch thickness
  • 2 teaspoon(s) seasoning salt
  • 6 slice(s) bacon cut in half
  • 1/2 cup(s) prepared mustard
  • 1/2 cup(s) honey
  • 1/4 cup(s) light corn syrup
  • 1/2 cup(s) mayonnaise
  • 1 tablespoon(s) dried onion flakes
  • 1 tablespoon(s) vegetable oil
  • 1 cup(s) mushrooms sliced
  • 2 cup(s) colby monterey jack cheese shredded
  • 2 tablespoon(s) chopped fresh parsley optional


  1. Rub chicken breasts with seasoning salt, cover and refrigerate for 30 min. Preheat oven to 350 degrees Place bacon in large skillet and cook over med high heat until crisp. Set aside. In med. bowl, combine mustard, honey, corn syrup, mayonnaise and dried onion flakes. remove half of sauce, cover and refrigerate to serve later. Heat oil in large skillet over med. heat. Place breasts in skillet and saute 3-5 min/side. Place in baking dish. Apply 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 min. or until cheese is melted and chicken juices run clear. garnish with parsley and serve with reserved honey mustard sauce. (didn't need the extra sauce)
April 2012

This recipe is a personal recipe added by amateurcook and has not been tested or endorsed by MyRecipes.

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