Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 4 (1 pound total) boneless skinless chicken breasts, pounded to ½ inch thickness, see shopping and prep tips
- ½ teaspoon seasoning salt, I like Lawry’s
- 4 slices bacon, see shopping tips
- ¼ cup yellow or spicy brown mustard (not Dijon)
- ¼ cup honey
- 2 tablespoons light mayonnaise, I like Best Food’s (Hellman’s)
- 2 tablespoons non-fat plain yogurt
- ½ tablespoons dried onions flakes or 1 tablespoon scallions, chopped (green part only)
- 1½ teaspoon olive oil
- 1 cup sliced fresh mushrooms
- ¼ cup reduced-fat cheddar cheese, shredded
Preparation Method
- Sprinkle chicken breasts with seasoning salt. Let sit for 5 minutes.
- In the meantime, line a microwave safe plate with several paper towels. Place bacon on top and cover with more paper towels.
- Cook for about 4 minutes until bacon is crisp. Blot well, cool slightly and crumble. Set aside.
- Add mushrooms to a small bowl and cook in the microwave for 1 minute to soften. Set aside.
- In a small bowl, mix together mustard, honey, mayonnaise, yogurt, and dried onion flakes or scallions. Set aside.
- Coat a large nonstick pan with cooking spray. Add oil and heat.
- Place chicken in pan and saute over medium heat for 3 to 5 minutes per side until browned.
- Move chicken to an baking dish that has been coated with a little cooking spray.
- Spread most of the honey mustard sauce over each chicken breast, then layer each piece with the mushrooms, top with the remaining honey mustard sauce, sprinkle each with crumbled bacon.
- Finally, top each with 1 tablespoon shredded cheese.
- Bake in a 350° oven for about 15 minutes, until cheese is melted and chicken is done.
Makes 4 servings
Nutrition Facts
for 1 serving
264 calories
9g fat
3g sat fat
63mg chol
29g pro
20g carbs
1g fiber
666mg sod
18g sugar
