4 boneless skinless chicken breasts (pound to 1/2 inch thick)
Lowry’s Seasoning Salt
6 bacon slices
1/4 c yellow mustard
1/3 c honey
2 T mayonnaise
2 t dried onion flakes
1 c sliced fresh mushroom
2 c shredded Colby Jack cheese
Rub chicken breasts with seasoning salt. Cover and place in refrigerator for 30 minutes.
In a skillet; cook bacon until crisp. Remove bacon and set aside.
Sauté chicken in the bacon grease for 3-5 minutes per side, or until browned.
Place chicken in a 9×13 inch casserole pan.
In a bowl, mix mustard, honey, mayonnaise and dried onion flakes; spread some of the mixture over each piece of chicken, then top with mushrooms, crumbled bacon and shredded cheese.
Bake in a 350 degrees for 30 minutes, until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce.
