4 boneless, skinless chicken breasts, pounded to 1/2 inch thickness
2 teaspoons seasoned salt
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
6 thick slices bacon, cooked and cut in half
3 cups shredded Colby cheese
2 tablespoons chopped fresh parsley
Rub the chicken breasts with the seasoned salt, cover and let marinate in the refrigerator for 30 minutes.
Preheat oven to 350.
In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Mix together well and set aside. 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 9x13 inch baking dish. To each
breast, apply the honey mustard sauce, then layer each breast with mushrooms and bacon, and then top with the cheese.
Bake at 350 for 15 minutes, or until cheese is melted and bubbly and chicken juices run clear. Garnish with parsley and serve with the extra honey mustard sauce.