This recipe makes two servings. Multiply for serving more.
2 boneless skinless chicken breast halves
1/4 tsp seasoned salt
2 tbsp canola or olive oil
3 strips cooked bacon
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3-oz shredded Pepper Jack cheese
1 tbsp grated Parmesan cheese
Heat oil in a skillet over medium-high heat.
Sprinkle the seasoned salt over the chicken pieces; place in the skillet in the hot oil and cook 6 to 8 minutes or until cooked through. Remove chicken from skillet.
In the same skillet, saute the onion and mushrooms until tender; push to one side.
Return the chicken to the skillet and top with the onion and mushrooms. Add the crumbled bacon and Pepper Jack cheese. Cover skillet and let stand 2 to 3 minutes or until the cheese has melted.
Sprinkle with the Parmesan cheese before serving.
1/4 tsp seasoned salt
2 tbsp canola or olive oil
3 strips cooked bacon
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3-oz shredded Pepper Jack cheese
1 tbsp grated Parmesan cheese
Heat oil in a skillet over medium-high heat.
Sprinkle the seasoned salt over the chicken pieces; place in the skillet in the hot oil and cook 6 to 8 minutes or until cooked through. Remove chicken from skillet.
In the same skillet, saute the onion and mushrooms until tender; push to one side.
Return the chicken to the skillet and top with the onion and mushrooms. Add the crumbled bacon and Pepper Jack cheese. Cover skillet and let stand 2 to 3 minutes or until the cheese has melted.
Sprinkle with the Parmesan cheese before serving.
file photo
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