Smothered Chicken

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Ingredients:

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce

Directions

Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9×13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.

Honey Mustard Sauce

1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder

Mix. Add extra honey or lime for desired flavor.

Creamy Garlic Mashed Potatoes

5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)

Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.

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