Easter Sunday was huge in my home this year. It was the first Sunday in a month that I got the privilege and opportunity to sit down with my handsome husband at the dinner table. I got to hear his jokes and witty comments and see him in a much healthier state than I had seen him. It was wonderful. Because my husband can’t travel much or go many places because of his health, my family came up to visit us. I was in charge of the main course, a side dish, and dessert. This dinner, my husband marked down as a “hubby favorite”, and believe me it was DELICIOUS!- and to him I am sure it was super phenomenal because he had been living on hospital food for a few weeks :) My mom couldn’t stop raving about how much she loved this meal because it is her favorite thing to order at Outback Steakhouse, and now she could make it at home! Try it out! You are going to love it!
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 slices bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Cook the bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to an 11×7 inch or 9×9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.