4 boneless, skinless chicken breasts, beaten to 1/2 inch thickness.
Lowry’s seasoning salt
6 slices of bacon
1/4 cup regular mustard
1/3 cup of honey
2 tablespoons of mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushrooms (I left this out because my family does not like mushrooms)
2 cups of grated Colby/Jack cheese
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook the bacon in a large skillet until crisp. Remove the bacon and set aside.
Sauté chicken in bacon fat for 3 to 5 minutes on each side, or until browned. Place chicken in a saucepan or skillet 9″ × 13″.
To make the honey mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the honey mustard on each piece of chicken, then layer with mushrooms, crumbled bacon and grated cheese.
Bake in a 350° oven for 30 minutes, or until the cheese melts and the chicken is done.
Serve with the honey mustard sauce you made.