Smothered Chicken
Directions
Preheat oven to 400°F. Cut chicken in half crosswise and pound to an even thickness between plastic wrap using a meat mallet. Place chicken in a resealable plastic bag. Add ½ cup honey mustard; seal bag, and refrigerate at least 2 hours or up to 2 days.
Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels, reserving 3 Tbsp drippings. Remove chicken from marinade; discard marinade. Season chicken with salt and pepper, if desired. Cook chicken in 2 Tbsp hot drippings in skillet over medium-high heat 2 to 3 minutes or until browned. Transfer chicken to a parchment paper-lined rimmed baking sheet. Bake 10 to 12 minutes or until done.
Meanwhile, cook mushrooms in 1 Tbsp hot drippings in skillet over medium heat until browned. Top chicken with mushrooms, crumbled bacon, and cheese. Return to oven and bake 2 to 3 minutes or until cheese is melted. Drizzle with remaining honey mustard.
Best with 14 Hands Hot to Trot
Total Time: 45 minutes
Difficulty: Easy
Servings: 6
Ingredients
- □ 2 lb boneless, skinless chicken breasts
- □ 1 cup honey mustard dressing, divided
- □ 12 slices bacon, chopped
- □ 1 (8-oz) pkg sliced mushrooms
- □ 1 (8-oz) pkg shredded Colby Jack cheese