Table of Contents


  • 1 pound boneless, skinless chicken breast
  • 6 crispy cooked bacon strips
  • 3 cups shredded Colby Jack cheese
  • 2 teaspoons chopped fresh parsley
  • 1 cup sliced fresh or canned mushrooms
  • ½ teaspoon McCormick Season All
  • Oil, for pan frying


  • ½ cup prepared mustard
  • ¼ cup mayonnaise
  • ¼ cup light corn syrup
  • ¼ cup honey


  1. Rub the seasoning all over the chicken and let it sit for an hour.
  2. Preheat the oven to 350°F.
  3. Whisk the mustard, mayonnaise, corn syrup, and honey together to make the sauce.
  4. Heat a splash of oil in a cast iron or ovenproof skillet, add the chicken and cook until golden on both sides but not fully cooked through.
  5. Take the chicken out of the skillet and brush the honey mustard sauce on both sides.
  6. Return the chicken to the skillet and top each piece with some mushrooms, bacon and cheese.
  7. Bake in the oven until the cheese has melted and the chicken is 165°F in the center.
  8. Sprinkle with parsley and serve, with the rest of the honey mustard sauce on the side.



Variations and Substitutions:
You can alter the amount of corn syrup in the dressing if you want it less or more sweet. Some types of mustard are stronger than others, so just use your own judgement to get a nice sweet/piquant balance. If you’re more of a chicken thigh fan, you can sub thighs for the breasts. Also, you can use another kind of cheese if you prefer, or even add a pinch of cayenne pepper to the seasoning if you want to dial up the heat a notch.



Yield5Serving Size1Amount Per ServingCalories703Total Fat40gSaturated Fat17gTrans Fat0gUnsaturated Fat21gCholesterol158mgSodium1246mgCarbohydrates35gFiber2gSugar28gProtein51g

By Admin

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