4 boneless, skinless chicken breast halves (about 1 1/2 lbs or 680 g)
1 cup all-purpose flour (125 g)
3 large eggs
1 1⁄2 cups panko breadcrumbs (180 g)
8 slices bacon, chopped
1⁄2 lb Monterey Jack cheese, shredded (227 g)
8 oz mushrooms, sliced (227 g)
1 medium tomato, diced
1 small red onion, thinly sliced
For the honey mustard sauce:
1⁄2 cup honey (340 g)
1⁄4 cup Dijon mustard (59 ml)
2 tablespoons mayonnaise (30 g)
1⁄8 teaspoon garlic powder
Salt and pepper to taste
Instructions:
Start by preheating your oven to 400°F. You’ll want it nice and hot to get that crispy golden coating on the chicken. Line a large rimmed baking sheet with parchment paper. The paper makes for easy clean-up later!
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