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Ingredients One per line	4 Chicken Breast 1/2" thick(maybe frozen) - can use frozen chicken tenders Chicken Breast should be skinless and boneless Honey Mustard (recipe below) 6 Pieces of Bacon Sliced in Half and Fried Crisp 1/2 tsp McCormick Season All 1 C. Sliced Mushrooms (Canned) drained (I like to cook fresh mushrooms in the bacon grease) 3 C. Shredded Colby/Monterey Jack Cheese Parsley for Garnish
Directions One per line	Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinade and saute on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degrees or a micro just until the cheese melts. Can also be done in a dutch oven. Sprinkle with parsley and extra honey mustard may be served on the side. ----- Honey Mustard 1/2 C. Prepared Salad Mustard 1/4 C. Honey 1/4 C. Light Corn Syrup 1/4 C. Mayonnaise Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste. Notes: For a group of 15, 25-30 tenderloins, 3 lbs. bacon, 2 big boxes of sliced mushrooms, x2 of Honey Mustard, 3 lbs. shredded cheese.
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