Cheesy Chicken and Mushrooms

Name: Cheesy Chicken and Mushrooms
Yield: 4 servings
Cuisine: American
Ingredients: 4 Chicken Breasts (Boneless, Skinless); 1 lb Bacon; 8 oz Baby Portabella Mushrooms (although any small, fresh, sliced should do); 10 oz White Mexican Melting Cheese (or Monterey Jack Queso); 4 dash Seasoned Salt; 4 dash Cumin; 4 dash Parsley (dried)

holly.baxter.3701 @cook_3371214

Simple and delicious twist on Monterey Chicken

holly.baxter.3701 @cook_3371214

Simple and delicious twist on Monterey Chicken

Saved

Ingredients

4 servings

4Chicken Breasts (Boneless, Skinless)
1 lbBacon
8 ozBaby Portabella Mushrooms (although any small, fresh, sliced should do)
10 ozWhite Mexican Melting Cheese (or Monterey Jack Queso)
4 dashSeasoned Salt
4 dashCumin
4 dashParsley (dried)

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Steps

1

Fry bacon, crumble, and set aside, reserving some of the bacon grease (1-2 Tbsp...depends on the amount of mushrooms you opt to use).
2

Sprinkle chicken with salt, cumin, and parsley on each side (can use however much you want, but go lighter on the cumin because it can be overwhelming otherwise).
3

Sear chicken in a skillet over medium-high heat until no longer pink, and set aside.
4

Saute mushrooms in reserved bacon grease over medium heat. Use more/less mushrooms depending on your taste, and adjust the amount of cheese you use later accordingly. Also, any fresh, smaller variety mushroom should do.
5

When the water has cooked off of the mushrooms, arrange your chicken breasts on top of them in the skillet. Spoon/pour cheese over the chicken.
6

You can opt to sprinkle a little more parsley on top of the cheese for a bit of color.
7

Cover skillet, reduce heat, and simmer until the cheese melts through the mushrooms.
8

Sprinkle crumbled bacon on top of the chicken and mushrooms and serve.