°4 boneles chicken breasts, peel down to 1/2 inch thick
°6 slice bacon
°1/4 c mustard
°1/3 c honey
°2 tbsp. mayonnaise
°2t onion flakes
°1 cup sliced mushrooms (I omitted that because my family doesn’t like mushrooms)
°2 cups shredded Colby/Jack cheese
First, sprinkle and rub the chicken breasts with the seasoning salt. Covering & putting in fridge for 31 min.
While chicken is in refrigerator, cooking bacon in skillet to tender. Remove the bacon and set aside. Do not scrape off the grease.
Saute chicken in bacon fat for 3 to 5 minutes per side, or until browned. Placing chicken in 9″ * 13″ casserole plate or skillet.
To make honey mustard: In a small bowl, mix mustard, honey, mayonnaise, and dried onion flakes.
Spread a little honey mustard on each chicken piece, then layer the mushrooms, crumbled bacon, and shredded cheese.
Baking in a 350 degree oven about 30 min
Serve with the rest of the honey mustard sauce you made.