![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/01\/Cheesy-Bacon-Chicken-with-Honey-Mustard-Drizzle.png\")
<\/a><\/p>\n4 boneless, skinless chicken breasts (about 1 pound)
\n1 T. Dijon mustard
\n1 T. light mayonnaise<\/p>\n
1 T. honey<\/p>\n
2 tsp. vinegar
\n2 tsp. butter<\/p>\n
1 (8-ounce) package sliced mushrooms<\/p>\n
Black pepper, to taste<\/p>\n
3\/4 C. shredded reduced-fat Cheddar cheese
\n8 tsp. real bacon bits
\n1\/4 C. sliced green onions tops<\/p>\n
<\/p>\n
Cover the chicken breasts in plastic wrap and gently pound to 1\/4-inch thickness. For the honey mustard, in a small bowl, whisk together next 4 ingredients (mustard through vinegar). Set aside. Melt the butter in a large nonstick skillet over medium heat; add the mushrooms and cook for 7 to 10 minutes, or until they are tender and browned. Remove from pan and set aside. Coat the skillet with nonstick cooking spray and turn heat to medium-high. Add chicken to the pan and cook for 3 minutes, or until underside is golden brown. Turn, and top each breast with 1\/4 C. mushrooms. Add black pepper to taste, and sprinkle each breast with 3 T. cheese and 2 tsp. bacon. Add 2 T. of water to the pan and immediately cover. Cook for 2 minutes, or until cheese is melted and chicken is cooked through. To serve, top each breast with 1 T. green onions, and drizzle with a scant T. of the honey mustard sauce.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 265<\/p>\n
Fat: 10g<\/p>\n
Fiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cheesy Bacon Chicken with Honey Mustard Drizzle 4 boneless, skinless chicken breasts (about 1 pound) 1 T. Dijon mustard 1 T. light mayonnaise 1 T. honey 2 tsp. vinegar 2 tsp. butter 1 (8-ounce) package sliced mushrooms Black pepper, to taste 3\/4 C. shredded reduced-fat Cheddar cheese 8 tsp. real bacon bits 1\/4 C. sliced green onions tops Cover the chicken breasts in plastic wrap and gently pound to 1\/4-inch thickness. For the honey mustard, in a small bowl,…<\/p>\n