Cheesy Bacon Mushroom Chicken

• 4 slices of bacon, cut into 1/2 inch pieces
• 2 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• 1/2 tsp. seasoned salt (I use Lawry's)
• 1/4 cup honey
• 2 Tbsp. Dijon mustard
• 1 Tbsp. mayonnaise
• 1 Tbsp. brown sugar
• 1/2 small onion, diced
• 1/2 cup mushrooms, sliced (I used cremini)
• 1/2 cup Cheddar-Gruyere blend cheese, shredded

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Sprinkle both sides of chicken with 1/4 tsp. seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray.
   
2. Place mushrooms and onions in the skillet, add remaining seasoned salt. Sauté mushrooms and onions in remaining bacon drippings until onions become translucent, about 2-3 minutes. 
3. In a small bowl, combine the honey, mustard, mayonnaise, and brown sugar; spread 1/4 cup over chicken. Top with bacon, onions, and mushrooms. Sprinkle with cheese.
4. Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture. 

I served this with a boxed wild rice mix because it's what I had on hand. Also, feel free to switch up the cheeses since Cheddar-Gruyere isn't super common. Mozzarella, Parmesan, Asiago, or even Provolone would probably work here. 

Yield: 2 servings.

Serving Suggestion: Serve with rice pilaf or mashed potatoes and a green vegetable. 

Recipe adapted from Taste of Home.