46-8 ozboneless skinless chicken breasts(Adjust size to your preference)
½tspgranulated garlic or garlic powder
1 ½tspseasoned salt
116 ozcontainer fresh cremini or button mushroomssliced
8slicesbaconcooked and chopped
2cupsshredded colby-jack cheese
Place chicken breasts in a plastic storage back or shallow dish.
Whisk together mayo, honey, Dijon, garlic, onion powder and paprika. Reserve ½ cup, pouring the rest over the chicken. Seal bag and shake until coated if using a dish turn until coated. Marinate in the fridge overnight. (Place reserved ½ cup honey mustard into an airtight container and chill until assembling.)
To prepare, preheat oven to 375°F. In an oven safe skillet heat oil and butter over medium high heat on the stove top. (Alternately, reserve bacon drippings and use with oil)
Remove chicken from marinade allowing excess to drip off. Season with seasoned salt on all sides. Add to skillet.
Cook for 2-3 minutes, over medium-high to sear seasonings, don't cook through, the chicken will finish in the oven Turn and repeat cooking for 2-3 minutes. Remove from skillet to a platter.
Add mushrooms to drippings in skillet. Cook for 5-7 minute over medium-high heat until softened and beginning to brown. Add garlic, cooking for 1 minute longer. Push aside.
Return chicken to skillet. Divide mushrooms and arrange on chicken pieces. Drizzle evenly with reserved honey mustard, top chopped bacon. Sprinkle with shredded cheese.
Place into the oven and bake for 8-10 minutes, or until cheese has melted and juices run clear. (Internal temperature of 165°F)
Rest for 5 minutes then serve garnished with parsley and serve.
If you don't have an oven safe skillet, after browning on the stove top, arrange chicken in a baking dish, sprayed with cooking spray, for the oven time.