Best Chicken You've Ever Had Recipe

5      Reviews by:    Jillian Mount   Best Chicken You've Ever Had Recipe uses chicken breasts, seasoning salt, bacon, yellow mustard, honey, mayonnaise, onion flakes, cheese, Dijon mustard, lemon juice, and parsley in creating this delicious chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Southern    Servings:4 Nutrition facts:899 calories44.4 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   30 Minutes Total Time:   45 Minutes

INGREDIENTS

• For the chicken:
• 4 chicken breasts, boneless and skinless, pounded to 1/2-inch-thick
• 1 teaspoon seasoning salt
• 6 strips bacon, cut in half
• 1/4 cup yellow mustard
• 1/3 cup honey
• 2 tablespoons mayonnaise
• 1/2 tablespoon dried onion flakes
• 1 tablespoon cooking oil
• 1 cup fresh mushrooms, sliced
• 2 cups Colby Jack cheese, shredded
• For the honey mustard sauce:
• 1/2 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon Dijon mustard
• 1/4 cup honey
• 1 tablespoon dried onion flakes
• 1/2 tablespoon lemon juice
• fresh parsley, optional, to taste, chopped, for garnish

DIRECTIONS

• Sprinkle and rub the chicken breasts with the seasoning salt. Cover the chicken breasts and refrigerate them for 30 minutes. Preheat the oven to 350 degrees F. Put bacon into a large skillet and turn heat to medium, cook the bacon until crisp. Set it aside. In a small bowl, mix 1/4 cup of the yellow mustard, 1/3 cup of the honey, 2 tablespoons of the mayonnaise, and 1/2 tablespoon of the onion flakes together.
• In a large skillet over medium heat, add the oil and the chicken breasts and sauté until browned, about 3-5 minutes per side. Place the chicken breasts in an 11x7-inch pan.
• Brush the sauce over each of the chicken breasts. Top the chicken breasts with the mushrooms, the cooked bacon, and the cheese. Bake the chicken breasts until they reach an internal temperature of 165 degrees F and the cheese has melted, about 10-20 minutes.
• While the chicken is baking, in a bowl, mix the remaining mayonnaise, the remaining yellow mustard, the Dijon mustard, the remaining honey, the remaining dried onion, and the lemon juice together. Serve the chicken breasts with the honey mustard sauce and garnish with the parsley.

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