Chicken Dundee

• 4 boneless skinless chicken breasts or 4 skinless boneless chicken tenderloins, pounded to 1/2 inch thickness
• 2 teaspoons lowry season-all seasoning salt
• 6 slices bacon
• 1/4 cup prepared mustard
• 1/4 cup honey
• 2 tablespoons light corn syrup
• 2 tablespoons mayonnaise
• 1 tablespoon dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded colby-monterey jack cheese
• 2 tablespoons chopped fresh parsley

1. Rub the chicken with the seasoned salt, cover and let marinate in fridge while preparing the other ingredients.
2. Preheat oven to 350 degrees F.
3. Cook bacon in a skillet until crisp; set aside, reserving bacon grease in pan.
4. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
5. Remove half of sauce, cover and refrigerate to serve later.
6. Place the chicken in the skillet and saute in the bacon grease for 3 to 5 minutes per side, or until browned.
7. Remove from skillet and place the chicken into a 9x13 inch baking dish.
8. Spread the honey mustard sauce over the chicken, then layer each chicken piece with mushrooms and bacon.
9. Sprinkle top with shredded cheese.
10. Cover and bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.
11. Garnish with parsley and serve with the reserved honey mustard sauce.
12. Makes 4 servings.

chicken breasts, lowry season, bacon, mustard, honey, light corn syrup, mayonnaise, onion flakes, mushrooms, colbymonterey, parsley

Taken from www.food.com/recipe/chicken-dundee-64756 (may not work)