four boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
two teaspoons dried onion 挰›akes
one cup sliced fresh mushroom
two cup shredded Colby/Jack cheese
six bacon slices
1/4 cup regular mustard ( make sure LOW SUGAR)
two Tbsp. Mayonnaise

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.
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 挰›avors 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.

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