4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared 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 350 degrees. Place the 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. Remove half of the sauce, cover, and refrigerate to serve later.
Heat the oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3-5 minutes per side, or until browned. Transfer the chicken to a 9x13inch baking dish. Spoon honey mustard sauce over each breast, then layer each breast with mushrooms and bacon. Sprinkle with shredded cheese.
Bake for 15 minutes, or until cheese is melted and the chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce on the side.
*** we really enjoy this. Most recipes I don't worry about having fresh parsley, but this one tastes considerablly better with fresh. Enjoy!!!