Bacon Mushroom Chicken Recipe
- 2 Jones Dairy Farm Dry-Aged Bacon strips, halved
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1/4 teaspoon seasoned salt
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise
- 1 tablespoon light corn syrup
- 1/2 teaspoon dried minced onion
- 1/4 cup sliced fresh mushrooms
- 1/3 cup shredded part-skim mozzarella cheese
- 1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray.
- 2. In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese.
- 3. Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture. Yield: 2 servings.
6 ounce-weight: 586 calories, 27g fat (9g saturated fat), 123mg cholesterol, 956mg sodium, 46g carbohydrate (39g sugars, 0 fiber), 42g protein.
Reviews for Bacon Mushroom Chicken
"A favorite with the kids and adults around here. dinner is ready in less than an hour."
"Has anyone tried this with cheddar cheese? That's what I have on hand, wondered if it might give it a good flavor. Sounds like a great recipe, can't wait to try this!"
"Really luv this recipe. Have made it numerous times, but never have rated it."
"It was delicious though I did things a bit different. I used fresh onion and sautéed that with the mushrooms in the bacon grease and after pouring the sauce over the chicken I topped it with the mushrooms and onions. It turned out amazing and my husband loved it!"
"This chicken was incredible! My husband and I both loved it, and it really wasn't that hard to make. I used fresh shredded parmesan instead of mozzarella and I think I prefer it that way. The parm really complemented the existing flavours and textures."
"REcioe was good but not exceptional as I thought it would be reading thruthe ingredients"
"This came out amazing! No leftovers!"
"This was absolutely delicious! We will definitely be making this again. It's now one of our favorite chicken recipes."
"I have tried many chicken dishes from taste of home magazine. I have not been disappointed in any of them so far and this one is a family favorite. It is also very easy to prepare for a work night."
"Excellent and beautiful dish. My family of 11 asks for this over and over."
"Excellent---good enough for company. I made one change. I fried the mushrooms in a bit of garlic and that just improved the all over flavour"
"Excellent - couldn't get enough!"
"A definate keeper. I used canned mushrooms since I didn't have fresh and onion instead of dried onions. will try crumbling the bacon the next time I make this one."
"Fabulous Dish! I'm making it again tonight. Family enjoyed it! Great combination of flavors. I varied the recipe because I didn't have a few ingredients. I substituted Maple Syrup for the Corn syrup and used real onion instead of the dried minced onion. (FYI real onion is much stronger, so use less!) My 6 year old doesn't like mushrooms..... so I left them off her chicken. I'm making again tonight... I am going to crumble the bacon a bit and toss with the mushrooms so you get more in each bit! This is a good dish you can make ahead a bit and is good for company. I served with rice!"
"This was absolutely delicious. I sauted the mushrooms in butter."
"Iused the reduced fat mayonnaise to reduce calories. It turned out very good and moist."
"I was surprised by the mildness of this chicken dish! The flavor was good, but subtle. I made this dish for 8 and as I began to quadruple the recipe, it seemed like way too much for the sauce. I doubled the recipe and I had plenty to spoon on the chicken and about a cup leftover. Next time I make this dish, I'm going to heat and thicken the sauce to serve on the side. I might also add a little garlic-perhaps roasted! A little garlic adds a lot don't you think?"
"Oops! I meant to say in my review that I sauteed the mushrooms with a little more olive oil and garlic seasoning - guess my brain was thinking faster than I could type!"
"I made this Saturday night for friends and it was fabulous!! They were still talking about it Sunday! I tripled the recipe to have enough servings. I also sauteed the mushrooms before I put the on the chicken, in the same skillet that I had just browned the chicken in. Just added a bit more oil oi and sprinkled a little garlic seasoning on them. If I could rate this recipe 10 stars I would - it is just that good!"
"I made this delicious recipe last night for dinner with a few changes. I used 1 lb of thin sliced chicken breasts that I seasoned with cracked garlic pepper salt, only 1 TB mustard, 1/4 cup lemon juice instead of corn syrup (I do not like sicky sweet meat) and used the same fry pan in the oven that I browned the chicken in on the stove. There was plenty of juice without increasing the recipe. My family loved it. We thought this recipe would also be good using fish (may omit the cheese topping) or pork chops."
"I usually tweak recipes to fit our tastes, but this one is absolutely wonderful as is! Yummy!"
"This chicken is excellent! I know when my husband really likes something - he says "this is a do-over" and for this dish he said "this is a definite do-over"."
"This is a great recipe! I tried it one night and now it is my family's favorite dish. My husband doesn't like mushrooms so I leave them off of his, but other than that, this recipe is perfect!"
"Awesome!I didn't have any onion but I used a teaspoon of garlic spice blend instead. I also added 2 teaspoons of chili pepper spice blend to give it a little kick. Everyone loved it. I tripled the ingredients to serve 6. I will definitely add to my regular meal rotation. Thank you!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.