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° 10 minutes on parchment paper / cookie sheet.
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°. 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° 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!
- 4.0 Skinless boneless chicken breasts
- 1.0tsp Seasoning salt
- 8.0 Slices bacon
- 1/4c Yellow mustard
- 2.0Tbsp Light corn syrup
- 1/2c Honey
- 2.0Tbsp Real mayonaise
- 1/2tsp Dried onion flakes
- 3.0Tbsp Vegetable oil
- 1/2c Shredded Colby-Monterey Jack cheese
- 1.0tsp Chopped fresh paraley