Chicken Dundee

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts or 4 skinless boneless chicken tenderloins, pounded to 1/2 inch thickness
• 2 teaspoons lowry season-all seasoning salt
• 6 slices bacon
• 1/4 cup prepared mustard
• 1/4 cup honey
• 2 tablespoons light corn syrup
• 2 tablespoons mayonnaise
• 1 tablespoon dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded colby-monterey jack cheese
• 2 tablespoons chopped fresh parsley

Recipe

• 1 rub the chicken with the seasoned salt, cover and let marinate in fridge while preparing the other ingredients.
• 2 preheat oven to 350 degrees f.
• 3 cook bacon in a skillet until crisp; set aside, reserving bacon grease in pan.
• 4 in a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
• 5 remove half of sauce, cover and refrigerate to serve later.
• 6 place the chicken in the skillet and saute in the bacon grease for 3 to 5 minutes per side, or until browned.
• 7 remove from skillet and place the chicken into a 9x13 inch baking dish.
• 8 spread the honey mustard sauce over the chicken, then layer each chicken piece with mushrooms and bacon.
• 9 sprinkle top with shredded cheese.
• 10 cover and bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
• 11 garnish with parsley and serve with the reserved honey mustard sauce.
• 12 makes 4 servings.