Cheesy Chicken and Mushrooms

• 4 Chicken Breasts (Boneless, Skinless)
• 1 lb Bacon
• 8 oz Baby Portabella Mushrooms (although any small, fresh, sliced should do)
• 10 oz White Mexican Melting Cheese (or Monterey Jack Queso)
• 4 dash Seasoned Salt
• 4 dash Cumin
• 4 dash Parsley (dried)

1. Fry bacon, crumble, and set aside, reserving some of the bacon grease (1-2 Tbsp...depends on the amount of mushrooms you opt to use).
2. Sprinkle chicken with salt, cumin, and parsley on each side (can use however much you want, but go lighter on the cumin because it can be overwhelming otherwise).
3. Sear chicken in a skillet over medium-high heat until no longer pink, and set aside.
4. Saute mushrooms in reserved bacon grease over medium heat.
5. Use more/less mushrooms depending on your taste, and adjust the amount of cheese you use later accordingly.
6. Also, any fresh, smaller variety mushroom should do.
7. When the water has cooked off of the mushrooms, arrange your chicken breasts on top of them in the skillet.
8. Spoon/pour cheese over the chicken.
9. You can opt to sprinkle a little more parsley on top of the cheese for a bit of color.
10. Cover skillet, reduce heat, and simmer until the cheese melts through the mushrooms.
11. Sprinkle crumbled bacon on top of the chicken and mushrooms and serve.

chicken breasts, bacon, portabella mushrooms, melting cheese, salt, cumin, parsley

Taken from cookpad.com/us/recipes/339835-cheesy-chicken-and-mushrooms (may not work)