- 4 boneless, skinless chicken breast halves
- 1/2 tsp garlic powder
- 1/4 tsp seasoned salt
- 1 tbsp vegetable oil
- 1 4-ounce can sliced mushrooms, drained
- 1 cup shredded Mexican cheese blend
- 1/2 cup chopped green onions
- 1/2 cup crumbled bacon
Place chicken between two sheets of wax paper and pound to 1/4″ thickness. Sprinkle with garlic powder and seasoned salt.
In a large nonstick skillet over medium heat, brown chicken in oil for 4 minutes; turn. Top with mushrooms, cheese, green onions, and bacon. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes.
4 servings