
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 348.4
- Total Fat: 15.7 g
- Cholesterol: 80.6 mg
- Sodium: 634.2 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 0.7 g
- Protein: 30.2 g
View full nutritional breakdown of Honey Mustard Chicken/w Portobello Mushrooms calories by ingredient
Honey Mustard Chicken/w Portobello Mushrooms
Submitted by: GADAWGGIRL1Introduction
Delicious dish including chicken breasts topped with Bacon/Mushrooms/Cheese cooked in a homemade Honey Mustard Sauce Delicious dish including chicken breasts topped with Bacon/Mushrooms/Cheese cooked in a homemade Honey Mustard SauceNumber of Servings: 4
Ingredients
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4-4 oz. boneless chicken breasts, pounded to 1/2 inch thickness
4 slices 25% less sodium Bacon
1/4 cup yellow mustard
1/4 cup honey
1 TBSP Light Corn syrup
1 TBSP Light Mayonnaise
1 tsp onion powder
1/2 cup raw portobello mushrooms
1/2 cup shredded Colby-Jack cheese
1.5 TBSP vegetable oil
3 TBSP fresh chopped parsley
Directions
1. Preheat oven to 350 Degrees
2. Cook bacon in a skillet over medium high heat until crisp. Set aside.
3. In a small bowl combine mustard, honey, corn syrup, mayo, and onion powder.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sautee each side 3-5 minutes until brown.
5. Remove chicken from skillet and place into a baking dish.
6. Sautee the mushrooms in the same skillet until tender.
7. Brush honey mustard to each breast, layer with bacon and mushrooms. (refrigerate any leftover sauce).
8. Sprinkle each breast with shredded cheese.
9. Bake in pre-heated oven 20 minutes or until the cheese melts, and the chicken juices run clear.
10. Garnish with parsley and the remaining honey mustard sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user GADAWGGIRL1.
2. Cook bacon in a skillet over medium high heat until crisp. Set aside.
3. In a small bowl combine mustard, honey, corn syrup, mayo, and onion powder.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sautee each side 3-5 minutes until brown.
5. Remove chicken from skillet and place into a baking dish.
6. Sautee the mushrooms in the same skillet until tender.
7. Brush honey mustard to each breast, layer with bacon and mushrooms. (refrigerate any leftover sauce).
8. Sprinkle each breast with shredded cheese.
9. Bake in pre-heated oven 20 minutes or until the cheese melts, and the chicken juices run clear.
10. Garnish with parsley and the remaining honey mustard sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user GADAWGGIRL1.
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Member Ratings For This Recipe
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This was amazing! I was so excited to get cheese, chicken, and bacon all together! Had to make a couple of substitutions didn't have any corn starch so just left it out completely (turned out fine) and no mushrooms so used onions and green peppers instead. Sending this one to my friends its awesome! - 3/17/08
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This meal was fantastic, seems like a restaurant meal and taste even better. I omited the bacon and corn syrup and subbed nf yogurt for the mayo. I also tripled the mushrooms and added sliced onion. This meal is in regular rotation at my house! I'm eating the leftovers for lunch right now. Yummy!! - 8/22/07
















