4 boneless skinless chicken breasts, pounded to 1/2" thickness
Season salt
6 bacon slices
1/4 cup mustard
1/3 cup honey
2 tbsp mayonnaise
2 tsp dried onion flakes
1 cup fresh mushrooms, sliced
2 cups Colby jack cheeses, shredded
Sprinkle and rub the chicken breasts with season salt. Cover and refridgerate for 30 minutes.
Cook bacon in a large skillet until crisp. Remove bacon and set aside. Sauté chicken in the bacon grease for 3 to 5 per side or until browned. Place chicken in a 9 X 13 casserole dish.
In a small bowl mix mustard, honey, mayonnaise and dried onion flakes. Spread some of the honey mustard over each piece of chicken. Top with mushrooms, crumble bacon and shredded cheese.
Bake in a 350 degree oven for 30 minutes of until chicken is done.
Serve with the remaining honey mustard sauce.
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