Ingredients
4 boneless, skinless
chicken breasts, pounded to 1/2 inch thickness
2 teaspoons of 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
Directions
1 Rub the chicken breasts with the seasoned salt,
cover and let marinate in the refrigerator for 30 minutes.
2 In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Mix together well and set aside.
2 Preheat oven to 350 degrees F (175 degrees C).
3 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.
4 Bake at 350 degrees F (175 degrees C) 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.