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
How to make it
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.