Ingredients:

  • 4 large chicken breasts (approx. 200g each), pounded to 1/2-inch thickness
  • 120ml honey
  • 80ml prepared yellow mustard
  • 30ml Dijon mustard
  • 15ml mayonnaise
  • 2.5g smoked paprika
  • 8 slices thick-cut bacon, halved
  • 225g cremini mushrooms, sliced
  • 200g Monterey Jack cheese, freshly shredded
  • 5g garlic powder
  • 5g onion powder
  • 2g salt
  • 2g cracked black pepper
  • 5g fresh parsley, chopped

Instructions:

  1. In a small bowl, whisk together the honey, yellow mustard, Dijon mustard, mayonnaise, and smoked paprika until emulsified. Reserve half for serving later.
  2. Season the pounded chicken breasts evenly on both sides with garlic powder, onion powder, salt, and cracked black pepper.
  3. Place bacon slices in a cold oven-safe skillet. Turn heat to medium and cook until crispy. Remove bacon to paper towels, reserving 15ml of rendered fat in the skillet.
  4. Add sliced mushrooms to the reserved bacon fat and sauté over medium-high heat until golden brown and moisture has evaporated. Remove mushrooms from the pan.
  5. In the same skillet, sear the chicken breasts for 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F (74°C).
  6. Brush the top of each chicken breast with the remaining honey mustard sauce. Layer with bacon slices, sautéed mushrooms, and shredded Monterey Jack cheese.
  7. Place the skillet under a broiler for 2-3 minutes until the cheese is bubbling and slightly browned. Garnish with fresh parsley before serving.