Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts (4 breasts - 4 ounces each)
  • ½ flour seasoned with sea salt and black pepper
  • 8 slices tomatoes
  • 8 slices bacon (cooked *You can use precooked bacon to speed up the process.)
  • 8 ounces mushrooms (sliced)
  • 1 cup chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp black pepper
  • 8 slices Jarlsberg cheese ( or your choice of cheese)
  • 1 tablespoon olive oil
  • chopped parsley to garnish

Instruction

  • Preheat oven to 400 degrees
  • Place raw bacon on a foil-lined baking sheet pan and cook for 15-18 minutes (or until fully cooked) *make sure the baking pan will not let the grease from the bacon drip off the pan!*You can use precooked bacon to speed up the process.
  • Trim Chicken breasts and pound thin using a meat hammer*cover chicken with cling wrap before pounding, it will make the process easier and cleaner
  • Dredge the chicken breasts in flour seasoned with sea salt and black pepper
  • In a large saucepan, add a little olive oil and sear the chicken breasts. When you turn the chicken breast to sear on the second side add the sliced mushrooms to the pan and saute until the mushrooms have cooked.
  • Add chicken stock and seasonings to the pan and remove from heat.
  • Place the chicken breasts on a baking dish and top with tomato slices, bacon and a few mushrooms.
  • Top the chicken with Jarlsberg cheese and add a sprinkle of chopped parsley.
  • Add remaining mushrooms and chicken stock to baking dish.
  • Bake for 10 minutes at 350 degrees or until the cheese is fully melted.
  • Serve with some of the broth from the pan and any stray mushrooms.