A succulent and juicy entree absolutely bursting with flavor. Hints of garlic, onion, and lemon excite the taste buds just as they get hit by the homemade honey mustard and BACON.

Servings: 2                                

Cook Time: 40 mins

Honey Mustard:

In a jar add:

• ¼ cup Mayonnaise 

• ¼ cup Dijon Mustard

• ¼ cup Honey

• 1 Tbsp. Dried Minced Onion

Stir thoroughly to combine. Place in the refrigerator while preparing chicken.

Chicken Prep:

Butterfly 2 Chicken Breasts. Season with:

• Juice of 1/4 Lemon

• 1 tsp. Seasoning Salt

• 1 tsp. Garlic Powder

Rub into chicken so all areas are seasoned. Cover and marinate in the fridge for about 30 minutes. Meanwhile:

Bacon & Veggies:

Fry 3 pieces of Bacon over medium heat until crisp. Remove Bacon from skillet reserving fat in skillet and add:

• ¼ Onion, thinly sliced

• 1 cup Mushrooms, cut into ¼ inch slices

• Pinch of Salt

• Pepper to taste

• ½ tsp Dried Thyme

Saute until veggies begin to take on color or about 1 minute. Add:

• 2 cups fresh Spinach

Cook until wilted then remove from heat and pour into bowl. 

Final Steps:

Place the skillet back on heat and add:

• 1 Tbsp. Butter

Once Butter has melted add Chicken Breasts. Cook 3-5 minutes per side. Turn heat off. Leaving in skillet, place atop Chicken:

• 2 Tbsp. Honey Mustard, per breast

• Veggie mix

• ¼ cup shredded Mozzarella, per breast

• ¼ cup Cheddar Cheese, per breast

• Bacon

Place in a preheated 350° Fahrenheit oven for 15 minutes. Top with additional Honey Mustard if desired. Serve and Enjoy!