Prepare your breading station. Arrange 3 shallow dishes or pie plates – one with 1 cup of all-purpose flour, one with 3 beaten large eggs, and one with 1 1/2 cups panko breadcrumbs. I like to add a few dashes of garlic powder, paprika, salt and pepper to the flour and panko for extra flavor. Stir to evenly incorporate the spices.
Pat the 4 boneless skinless chicken breasts dry with paper towels. Season both sides liberally with salt and pepper for a flavorful crisp coating. Dredge the chicken on both sides in the seasoned flour, coat thoroughly in the beaten eggs, allowing any excess to drip off, then firmly press both sides into the panko breadcrumbs until completely and evenly covered. Transfer breaded chicken pieces to the prepared baking sheet, spacing evenly apart.
Bake for 15 minutes, then very carefully flip each chicken breast over using tongs. Be gentle – you want that beautiful crunchy coating to stay intact! Bake another 10-15 minutes until the chicken is cooked through with an internal temperature of 165°F and the coating is crisp and deep golden brown.
While the chicken bakes, chop 8 slices bacon into 1-inch pieces. Heat a medium skillet over medium heat and add the chopped bacon. Cook, stirring often with a spatula, until the bacon is fully rendered and crispy, about 5-6 minutes. Transfer the crispy chopped bacon pieces to a paper towel lined plate to drain excess grease.
In a small microwave-safe bowl, combine the honey mustard glaze ingredients – 1/2 cup honey, 1/4 cup Dijon mustard, 2 tablespoons mayo and 1/8 teaspoon garlic powder. Whisk vigorously until fully blended. Microwave 30 seconds to thin out honey. Season glaze to taste with a pinch of salt and pepper. Set aside.
After removing bacon from the skillet, immediately add 8 ounces sliced mushrooms. Raise heat to medium-high. Saute mushrooms, stirring often, until they are softened and browned, about 5 minutes. The hot bacon grease adds wonderful flavor!
Once chicken is done baking, remove from the oven and sprinkle evenly with 1/2 pound shredded Monterey Jack cheese. Return sheet to oven for 2-3 minutes, just until melted and bubbly.
Top chicken breasts evenly with the cooked bacon, sauteed mushrooms, 1 diced medium tomato and 1 thinly sliced small red onion for pops of color and freshness.
Finally, generously drizzle the sweet, tangy honey mustard sauce all over the cheesy, crispy chicken and toppings using a circular motion to cover evenly. Serve immediately and enjoy!
Cooking Tips:
For even crispier chicken, replace panko breadcrumbs with crushed corn flakes cereal or potato chips.
Make sure to flip the chicken halfway during baking for evenly golden crispy coating.
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