Ingredient

Chicken

• 4 boneless skinless chicken breast halves (5 oz each)

Seasoning

• ¼ tsp seasoned salt

• ¼ tsp garlic powder

For Sautéing

• 3 tsp canola oil, divided

• 1 cup sliced fresh mushrooms

Topping

• 1 cup shredded Mexican cheese blend

• 4 green onions, chopped

• 6 bacon strips, cooked and chopped

Directions

1. Prep & Season the Chicken Pound chicken breasts to ¼‑inch thickness. Sprinkle both sides with seasoned salt and garlic powder.

2. Sauté the Mushrooms In a large nonstick skillet, heat 1 tsp canola oil over medium‑high heat. Sauté the mushrooms until tender, 2–3 minutes. Remove mushrooms from the pan and set aside.

3. Brown the Chicken In the same skillet, heat the remaining 2 tsp canola oil. Add the chicken and cook until the bottoms are browned, about 4 minutes.

4. Add Toppings & Finish Cooking Turn the chicken over. Top each piece with the sautéed mushrooms, Mexican cheese blend, green onions, and chopped bacon. Cook, covered, until the chicken is no longer pink, 4–5 minutes.

Nutrition Facts —

Per Serving

Calories: 420–480 Total Fat: 26–32 g Saturated Fat: 9–12 g (cheese + bacon) Cholesterol: 105–125 mg Sodium: 650–800 mg Total Carbohydrates: 4–6 g Fiber: 0–1 g Sugars: 1–2 g Protein: 38–42 g