Wednesday, October 24, 2018
Serves 4, 5 SP per serving
4 boneless, skinless chicken breasts (about 1 lb)
1 tbs Dijon mustard
1 tbs light mayonnaise
1 tbs honey
2 tsp vinegar
2 tsp butter
1 (8 oz) package sliced mushrooms
3/4 cup shredded, reduced fat sharp cheddar cheese
8 tsp real bacon bits
3 scallions, sliced
Cover the chicken breasts with plastic wrap and gently pound to a 1/4 inch thickness.
Prepare the honey mustard drizzle by whisking together the mustard, mayonnaise, honey, and vinegar. Set aside.
Melt the butter in a large, nonstick skillet over medium high heat. Add the mushrooms and cook until tender and browned (8-10 minutes). Remove from the pan and set aside.
Coat the same skillet with nonstick cooking spray and return the heat to medium high. Add the chicken and cook for about 3 minutes or until the underside is brown. Turn chicken over and remove pan from the heat while you top each piece with 3 tbs. cheese and 2 tsp. of bacon bits. Return pan to heat, add 2 tbs water and immediately cover pan. Cook for 2 minutes or until cheese is melted and chicken cooked through.
To serve, top each breast with scallions and drizzle with a tablespoon of the honey mustard sauce.
This dish was amazingly good for the scant amount of fat. The chicken was juicy and the honey drizzle is my new favorite thing. I will increase the amount of mushrooms next time and serve it over some sauteed spinach.