Bacon Jack Chicken

This was a yummy chicken recipe from Taste of Home Simple and Delicious magazine. You could lighten it up a little by using turkey bacon.

2 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon seasoned salt
2 tablespoons butter
3 bacon strips, halved (I only used 2 strips)
1/4 cup sliced onion
1/4 cup sliced fresh mushrooms
3 ounces pepper Jack cheese, shredded
1 tablespoon grated Parmesan cheese (I omitted this)

Directions:
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper Jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese. Yield: 2 servings.