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Chicken Breast 1/2" thick (maybe frozen)
Chicken Breast should be skinless
6 Pieces of Bacon Sliced in Half and Fried
1/2 tsp McCormick Season All
1 C. Sliced Mushrooms (Canned or In
3 C. Shredded Colby/Monterey Jack Cheese
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
Gather all other items together and make ready for the preparation.
Take chicken from marinate 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 degree’s or a micro just until the
cheese melts. Sprinkle with parsley and extra honey mustard may be served on the
1/2 C. Prepared Salad Mustard
1/4 C. Honey
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.