NORTHEAST CHICKEN  

1 1/2 lbs. boneless chicken breasts, cut into serving pieces
1 tsp. seasoning salt 
6 slices bacon, cooked and crumbled
8 oz. fresh sliced mushrooms 
1/4 c. prepared mustard 
1/4 c. honey 
1/8 c. light corn syrup 
1/8 c. mayonnaise 
1 Tbsp. dried onion flakes 
2 c. shredded Colby-Monterey Jack cheese 

Preheat oven to 350 degrees.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. 
Place the chicken pieces into a 9x13x2 inch baking dish which has been lightly sprayed with nonstick cooking spray. Sprinkle with seasoning salt. Pour the honey mustard sauce over each piece, then spread the mushrooms and crumbled bacon over the top. Cover with a lid or aluminum foil.

Bake for 40 minutes, remove from oven, and top with shredded cheese. Cover and cook an additional 5 minutes, or until cheese is melted. Serve immediately.

ZESTY POTATO WEDGES

2 Tbsp. canola oil 
1 1/2 tsp. Italian seasoning
1 1/2 tsp. paprika
1/2 tsp. salt
fresh-grated parmesan cheese (optional)
4-5 medium baking potatoes

Preheat oven to 350 degrees. 

Combine the first four ingredients in a large bowl. Stir well. Wash potatoes, and cut into wedges. Place the potato wedges in the bowl, and stir to coat all wedges evenly. Place a piece of aluminum foil on a cookie sheet, and place the potato wedges on it, trying to place them so they are sitting upright and the sides are not touching. (Don't sweat it if a few tip). Bake for 30-40 minutes, or until potatoes are no longer hard when pierced with a fork.