4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
3 teaspoons canola oil, divided
1 cup sliced fresh mushrooms
1 cup shredded Mexican cheese blend
4 green onions, chopped
6 bacon strips, cooked and chopped
1 Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings.
2 In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan.
3 In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook,
covered, until chicken is no longer pink, 4-5 minutes.