- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 6 bacon slices
- 1 C sliced fresh mushroom
- 2 C shredded cheese
- Smelling Salts to taste
Sauce - 1/4 C yellow mustard
- 2 T Mayonnaise
- 2 t dried onion flakes
- 1 t stevia
| - sprinkle and rub the chicken breasts with smelling salts
- cover and refrigerate at least 30 minutes
- cook bacon in a large skillet until crisp
- remove bacon and set aside-- reserve drippings
- sauté chicken in the bacon grease until browned
- combine the sauce ingredients and set aside
- pre-heat the oven to 350
- in an oven proof casserole, place chicken in a single layer
- layer with the mustard sauce-- reserving some for dipping, mushrooms, crumbled bacon, and shredded cheese
- bake for 30 minutes, or until chicken is cooked through
- serve with the remaining mustard sauce for dipping
|
|