About this recipe:This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey mustard sauce.
4 skinless, boneless chicken breast fillets - pounded to 1cm thickness
2 teaspoons seasoning salt
6 rashers bacon, cut in half
8 tablespoons prepared mustard
8 tablespoons honey
4 tablespoons golden syrup
4 tablespoons mayonnaise
1 tablespoon dried onions
1 tablespoon vegetable oil
70g sliced fresh mushrooms
270g grated Cheddar cheese
2 tablespoons chopped fresh parsley
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Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 180 C / Gas 4. Place bacon in a large, deep frying pan. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, golden syrup, mayonnaise and dried onions. Remove half of sauce, cover and refrigerate to serve later.
Heat oil in a large frying pan over medium heat. Place the breasts in the pan and saute for 3 to 5 minutes per side, or until browned. Remove from pan and place the breasts into a 20x30cm baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with grated cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.