3-4 Florida chicken breasts
1 (8-ounce) container Florida mushrooms, thinly sliced
6 strips thick-cut bacon
4 slices Havarti cheese
1-2 tablespoons all-purpose seasoning (your favorite)
1-2 tablespoons unsalted butter
4-6 sprigs fresh thyme
Sea salt and fresh ground pepper, to taste
Preheat oven to 400 degrees. Season chicken breasts with all-purpose seasoning on both sides and set aside.
Preheat a large saute pan over medium-high heat and cook bacon until crisp. Remove from heat and set aside. Using same pan and rendered bacon grease, sear chicken for 2 to 3 minutes on each side. Remove from pan and place into casserole dish or sheet pan. Place a slice of cheese over each, place in oven and continue to cook for about 10 minutes or until internal thermometer reads 165 degrees. While chicken is in the oven, saute the mushrooms in the same pan with any leftover pan drippings and butter. Sprinkle with 1 teaspoon thyme leaves, salt and pepper. Add in the crumbled bacon and mix to combine.
Assemble dish by garnishing each piece of chicken with a spoonful of the mushroom and bacon mixture over top.
Fresh tip: Leftovers would make a great sandwich the next day! Gently reheat on stove top or in oven.
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