Prep 20 mins
Cook 25 mins
I have been making this for years. A restuarant back home made this but I changed to my likings.
- 4 boneless skinless chicken breast halves, pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 8 slices bacon, cut in half
- 1⁄2 cup prepared mustard
- 1⁄2 cup honey
- 1⁄4 cup light corn syrup
- 1⁄4 cup mayonnaise
- 1 tablespoon dried onion flakes
- 2 cups colby-monterey jack cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 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 same skillet used for bacon.
- 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 9x13 inch baking dish.
- Apply the honey mustard sauce to each breast, then layer each breast with bacon.
- Sprinkle top with shredded cheese.
- Bake in preheated oven for 20 minutes, or until cheese is melted and chicken juices run clear.
- Garnish with parsley and serve with the reserved honey mustard sauce.