One chicken breast per person
2 tsps. seasoning salt
6 slices of bacon, cut in half
1/2 cup mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayo
1 TBSP dried onion flakes
1 cup fresh mushroom slices
2 cups shredded colby-monterey jack cheese
Rub chicken with seasoning salt, cover, and refrigerate for 30 minutes. Preheat oven to 350 degrees. Cook bacon and set aside. In bowl, combine mustard, honey, corn syrup, mayo, and dried onions. Remove 1/2 sauce, cover and refrigerate. Heat oil in skillet and saute chicken breasts on each side. Place in casserole dish. Apply honey-mustard sauce, then layer mushrooms and bacon on. Sprinkle top with cheese. Bake until done. Serve with remaining sauce.
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