Rachel's Aussie chicken
Note I decided to make a diabetic friendly version of honey mustard dressing you can make a version that contains real honey if you desire
4 boneless skinless chicken breasts(pounded to ½ inch thickness)
Sliced cooked mushrooms(optional)
1 lb bacon
2 cups Cheddar or Monterey Jack Cheese shredded(whatever is your favorite)
Honey Dijon Dressing: low carb style
1 cup real mayonnaise
1/3 cup djion mustard (I prefer the coarse kind)
1 tablespoons lemon juice (optional)
1-3 packets sugar-free sweetener (such as Splenda®)
(taste it to get it the right sweetness for you)
Assemble your honey mustard dressing, taste and adjust sweetness to your desired level. Refrigerate to meld flavors.
Cook bacon in a large skillet till crisp, drain on paper towels. Crumble or chop as desired.
Fry chicken in bacon grease about 3-5 minutes over medium heat.
As chicken is done place in a 9x13 oven proof dish and brush both sides with the honey mustard dressing. Top with mushrooms, crumbled bacon and shredded cheese, bake at 350 degrees for 20 minutes or so until cheese is melted and chicken is done, serve with additional dressing allowing each person to use as desired.
Rachel's notes: I found the original recipe here, I was going to make it as written but I had a guest for dinner that is a diabetic, so real honey mustard dressing was out, so I made my own version, using what I had in the house, it was fantastic! I made twice the amount of dressing so I would have leftovers to use on sandwiches and salads. Enjoy!
This is a family favorite