4 skinless, boneless chicken
breast halves - pounded to 1/2
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
1 Rub the chicken breasts with the seasoning salt, cover
and refrigerate for 30 minutes.
2 Preheat oven to 350 degrees F (175 degrees C). Place
bacon in a large, deep skillet. Cook over medium high heat
until crisp. Set aside.
3 In a medium bowl, combine the mustard, honey, corn
syrup, mayonnaise and dried onion flakes. Remove half of
sauce, cover and refrigerate to serve later.
4 Heat oil in a large skillet over medium heat. Place the
breasts in the skillet and sauté for 3 to 5 minutes per side,
or until browned. Remove from skillet and place the
breasts into a 9x13 inch baking dish. Apply the honey mustard
sauce to each breast, then layer each breast with mushrooms
and bacon. Sprinkle top with shredded cheese.
5 Bake in preheated oven for 15 minutes, or until cheese
is melted and chicken juices run clear. Garnish with
parsley and serve with the reserved honey mustard sauce.