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Monday, May 16, 2011


This recipe is like chicken dish served at a local well-known restaurant. 


  • 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 1 teaspoon  lawreys seasoning salt
  • 7 slices bacon, cut in half
  • 1/2 cup prepared yellow mustard
  • 1/2 cup honey
  • 1/4 cup light corn syrup
  • 1/4 cup mayonnaise
  • 2 tablespoons  onion flakes or fresh onion
  • 1 tablespoon vegetable or canola oil
  • 1 1/2 cup sliced fresh mushrooms
  • 2 cups shredded  cheese
  • 3 tablespoons chopped  parsley


  1. Rub the chicken breasts with the  lawres seasoning salt, cover and refrigerate for 30 minutes.
  2. Preheat oven to 325degrees F. Place bacon in a  skillet. Cook over medium high heat until crisp. Set aside.
  3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and  onion . Remove half of sauce, cover and refrigerate to serve later.
  4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 4 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x12inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
  5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.