4 boneless skinless chicken breast halves
garlic powder and seasoned salt to taste
1 T canola oil
1 jar sliced mushrooms, drained
1 c. shredded mexican cheese blend (I use cheddar)
1/2 c. chopped green onions
1/2 c. bacon bits
Flatten chicken to 1/4 in. thickness (I just buy the thin chicken breasts). 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 the mushrooms, cheese, green onions and bacon. Cover and cook 4 minutes longer until chicken juices run clear and cheese is melted.