Honey Mustard Chicken


4 boneless skinless chicken breast, pounded to 1/2 inch thickness
Lowry’s seasoning salt
6 bacon slices
2 green onions
1 tsp. onion powder
1 pkg. sliced mushrooms
2 cups shredded Colby/Jack cheese
Honey Mustard sauce
1/4 cup regular mustard
1/3 cup honey
2 Tbs. mayonnaise

Sprinkle and rub the chicken in the seasoning salt. Cover and refrigerator for 30 minutes.
Cook bacon in large skillet until crisp. Remove the bacon and set aside.
Sauté the chicken in the bacon grease for 3 to 5 minutes per side or until lightly brown then place the chick in a baking dish.
Lightly sauté the onion and mushrooms in bacon grease, you may have to add a little oil.
Spread the sautéed onion, mushrooms, crumbled bacon, and cheese over the chicken
Prepare the honey mustard dressing and spread half of it over the chicken
Bake at 350 for 30 minutes or until cheese is melted and chicken is done
Serve with remaining Honey Mustard sauce.

Baked – Fried Chicken


1 cup buttermilk
1 tablespoon hot sauce, such as Louisiana Hot Sauce
4 boneless, skinless chicken breasts, cut in half
Kosher salt and black pepper
1 1/2 cups panko breadcrumbs
3 tablespoons grated Parmesan
1 lemon, quartered, plus 1 tablespoon lemon zest
1 teaspoon red pepper flakes

Combine the buttermilk and hot sauce in a shallow bowl. Season the chicken with salt and black pepper and submerge in the buttermilk mixture. Combine the breadcrumbs, Parmesan, lemon zest, red pepper flakes and a pinch each of salt and black pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting the excess drip off, and dredge in the breadcrumb mixture until evenly coated. Lay the pieces flat on a nonstick baking sheet and refrigerate, uncovered, for 30 minutes. Preheat the oven to 400 degrees F. Bake the chicken until just cooked through, 20 to 25 minutes. Divide the chicken among 4 plates and squeeze the lemon over the chicken.