I usually increase 1-1/2 x honey mustard sauce & serve extra in a small pitcher at the table for those wishing to add sauce. Thanks daughter Gretchen for a deliciously different way to serve chicken!

$Fry or bake 2 slices bacon per breast. Don't get too crispy. Bacon should still be flexible. Can be done ahead and refrigerated. (I bake 400\u00b0 10 minutes on parchment paper / cookie sheet.$

Fry or bake 2 slices bacon per breast. Don't get too crispy. Bacon should still be flexible. Can be done ahead and refrigerated. (I bake 400° 10 minutes on parchment paper / cookie sheet.

$In 3 T cooking oil, on medium heat, saut\u00e9 chicken breasts 3 minutes per side. I tend to cook longer so I KNOW meat is nearly done INSIDE (and later I shorten baking time to compensate)$

In 3 T cooking oil, on medium heat, sauté chicken breasts 3 minutes per side. I tend to cook longer so I KNOW meat is nearly done INSIDE (and later I shorten baking time to compensate)

Mix honey, mustard, mayo, onion flakes and corn syrup... stirring to create sauce.

Pour 1-2 T honey mustard sauce over each chicken breast.

Cover each chicken breast. Some sauce will run off. That's okay. I always save about half the sauce to serve at the table.

Crisscross bacon slices on each chicken breast

$Preheat oven to 350\u00b0. Next step... Cheese.$

Preheat oven to 350°. Next step... Cheese.

Recipe calls for shredded Colby- Monterrey Jack. (In a pinch, cheddar would probably work. Co-Jack works well however, and has a good flavor.)

$Top with shredded Co-Jack cheese as shown. Bake at 350\u00b0 for 20 minutes until juices run clear.$

Top with shredded Co-Jack cheese as shown. Bake at 350° for 20 minutes until juices run clear.

Serve and enjoy! Tender & tasty! The honey mustard and bacon flavors your chicken in a whole new way!

How to make "aussie chicken"

Make "Aussie Chicken"