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Honey Mustard Bacon Green Chile Chicken

Author Carrie Hill

Ingredients

  • Honey Mustard:
  • 1/4 Cup Mustard nothing fancy, French's is fine
  • 1/3 Cup Honey
  • 2 Tbsp Mayonnaise you cant taste it, at all
  • 2 Tsp. Onion Flakes optional
  • Everything Else
  • 4 boneless chicken breasts pounded 1/2" thick
  • 6-7 slices bacon
  • 1-4 oz can diced green chilies
  • 2 C Shredded Colby Jack or Pepper Jack Cheese

Instructions

  1. Sprinkle flattened chicken with Lawry's season salt on both sides, stick back in fridge
  2. Mix up Honey Mustard by combining Mustard, Honey, Mayo & onion flakes in a small bowl, whisk and set aside
  3. Cook bacon in a skillet large for 4 chicken breasts
  4. once bacon is done, remove and drain - brown chicken breasts IN BACON GREASE on both sides until GBD (golden brown & delicious!)
  5. Spray a about a 9x10 baking dish with non-stick spray, you want the chicken to nestle in there, but not be crowded - they need to touch a bit.
  6. Place breasts in the pan and paint with about 2 Tbsp Honey Mustard apiece, you can use a little more - you want them coated well
  7. Top each breast with crumbled bacon & a tablespoon of green chilies, spread over the whole piece
  8. Top each breast w/ about 1/2 cup of shredded cheese
  9. Bake at 350 for about 30 minutes until chicken reaches an internal temp of about 175.
  10. We like ours with cheesie bacon mashed potatoes & steamed broccoli or green beans