Ingredients:
12 boneless skinless chicken breast halves
1 cup Worcestershire sauce
18 slices bacon
1 small onions, diced
1/2 cup mayonnaise
1 cup Dijon mustard
1 cup honey
3 cups fresh mushrooms, sliced
6 cups shredded monterey jack cheese
1/2 cup fresh parsley, chopped
Directions:
Pound chicken breasts to approximately 1/2 -inch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade in fridge for 1-2 hours.
Put bacon in large skillet, Saute until crisp. Remove, crumble, & set aside.
In same skillet, saute onions & mushrooms for 5 mins., until slightly browned. Remove & set aside.
Preheat oven to 350 degrees.
(Honey-Mustard Dressing)-In mixing bowl, place Dijon mustard, mayonnaise & honey. Mix well. Set aside.
Saute chicken in skillet(w/bacon drippings) 4-5 minutes on each side until lightly browned. Remove & place on 13 x 9 baking pan.
Spread generous amount of dressing over chicken breasts, top with sauteed onion, mushroom & bacon. Sprinkle good amount of Monterey Jack cheese over top.
Bake in 350 degree oven for 15-20 mins., until cheese melts. Remove from oven.
Top with chopped fresh parsley and serve.
Servings: 12
Time preparation: 30 min.
Time total: 50 min.