4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
6 slices bacon, cut in half
1t seasoning salt
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley
Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
Preheat oven to 350F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned.
Remove from skillet and place the breasts into a 9×13 inch baking dish.
Pour half of the honey mustard sauce over the chicken, then layer each breast with mushrooms and bacon.
Sprinkle top with shredded cheese, then pour the rest of the sauce over the whole dish.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear.