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Ingredients

  • 4 (4 oz.) boneless skinless chicken cutlets or chicken breasts-pounded to 1/2 inch thickness
  • 1/2 tsp seasoned salt 
  • 1/4 tsp black pepper 
  • 6 center cut bacon slices
  • 1 1/2 Tbsp yellow mustard
  • 2 1/2 Tbsp honey
  • 1/2 Tbsp Light Kraft Mayo or non fat plain Greek yogurt 
  • 1 tsp dried onion powder 
  • 1 cup fresh mushrooms, diced 
  • 1/2 cup shredded reduced fat cheddar cheese blend ( I use Trader Joe’s lite three cheese blend)

Instructions

  1. Preheat oven to 350 degrees. 
  2. Spray a 9×13 baking dish or oven-safe skillet with non stick cooking spray. Set aside.
  3. Season the chicken cutlets with seasoning salt and black pepper. Cover and refrigerate for 10-15 minutes.
  4. While the chicken is in the refrigerator, cook bacon in the prepared oven-safe skillet or in a large skillet until crisp. 
  5. Remove bacon and set aside. Do not discard grease.
  6. Saute chicken in the same skillet for 5-6 minutes per side, or until lightly browned. 
  7. Place chicken in prepared baking dish or if you’re using a oven-safe skillet you can just set aside the chicken in the skillet. 
  8. Meanwhile, in a small bowl, mix the mustard, honey, mayonnaise and dried onion powder.
  9. Crumble the cooked bacon into pieces and smother honey mustard mixture over each piece of chicken, then layer with mushrooms, crumbled bacon, and 2 Tbsp shredded cheese.
  10. Bake for 10-12 minutes, or until cheese is melted and chicken is throughly cooked. 
  11. Remove from oven.  Drizzle with leftover honey mustard sauce, if desired.
  12. Enjoy!


Makes 4 servings

6 Points® per serving

Notes 

Nutrition Information:

YIELD:

 4
Amount Per Serving: CALORIES: 256TOTAL FAT: 7gSATURATED FAT: 2gCHOLESTEROL: 79mgSODIUM: 848mgCARBOHYDRATES: 15gNET CARBOHYDRATES: 14gFIBER: 1gSUGAR: 6gPROTEIN: 11g

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