Friday, February 26, 2010


4-6 thin cut chicken breasts
8 oz package of baby portobello mushrooms, sliced
2 cloves of garlic diced
1/2 cup of grated cheddar cheese
3 tablespoons of honey mustard (2 tablespoons of Dijon mustard with 1 tablespoon of honey, whisked well to combine)
6 slices of bacon, cooked and crumbled into smaller pieces
1 tomato, diced
1 tablespoon of oil
salt and pepper

Sprinkle both sides of your chicken with salt and pepper. Brown your chicken in a non stick pan with one tablespoon of oil. Brown until cooked through, put in a oven safe dish in the oven heated to 250. In that same pan add mushrooms and saute for 2-3 minutes, then add garlic and continue to saute until tender. Remove chicken from oven and start by drizzling some honey mustard on each piece, to your taste. Add your cheese, mushrooms and bacon. Top with diced tomato. Broil for 1-2 minutes until cheese begins to melt and serve.

bacon recipe courtesy of: Jessy, Everday Gourmet, Florida, August 5, 2008

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