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Blend ingredients for the honey mustard until smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be or to your taste.
Rub chicken breasts with Seasonal All and set aside to marinate for 1 hour.
While the chicken is marinating, fry the bacon until crisp and drain it.
Sauté the chicken in a pan over medium heat with just enough oil to prevent sticking.
Cook the chicken on both sides until slightly golden and cooked in the middle but not dry.
Remove the chicken from the pan.
Spread honey mustard on the chicken breasts.
Top each chicken breast with a layer of mushrooms and three slices of bacon
Sprinkle enough shredded Colby-Jack cheese on top to completely cover the chicken.
Pop the chicken in a 350°F heated oven or in a microwave just until the cheese melts.
Sprinkle with parsley and serve with honey mustard sauce.