Aussie Chicken

This is another dish that I am betting I can try and sell to Chris, even though he is not a mushroom fan.  Either that or I will skip the mushrooms altogether.

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
2 tsp. seasoned salt
6 slices of bacon, cut in half
1/2 C. prepared yellow mustard
1/2 C. honey
1/4 C. light corn syrup
1/4 C. mayonnaise
1 tbsp. dried onion flakes
1 tbsp. vegetable oil
1 C. sliced fresh mushrooms
2 C. shredded colby-monterey jack cheese
2 tbsp. chopped fresh parsley

Rub the chicken breasts with the seasoned salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees.  Place bacon in a large, deep skillet.  Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes.  Remove half of sauce, cover and refrigerate to serve later.

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 in a 9x13 baking dish.  Apply the honey mustard sauce to each breast; then layer with mushrooms and bacon.  Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes or until cheese is melted and chicken juices run clear.  Garnish with parsley and serve with reserved honey mustard sauce.