Aussie Chicken

I picked up this recipe dinner trading with dinner swap girls. It is GOO-OOD. Love the mushroom/bacon/cheese topper and then dipping in the honey mustard sauce...ya, GOO-OOD!

Aussie Chicken

4 skinless, boneless chicken breasts, pounded ½ inch thick
2 tsp. seasoning salt
6 slices bacon
½ cup mustard
½ cup honey
¼ cup mayonnaise
1 Tbsp dried onion flakes
1 Tbsp vegetable oil
1 cup shredded Colby-Montery Jack cheese

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes. Preheat oven to 350°. Crisp bacon then chop it into small bits. Set aside. In a medium bowl, combine the mustard, honey, mayo, and dried onion flakes. Remove half of the sauce, refrigerate the other half. Heat oil in a large skillet over medium high heat. Place the breast in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and transfer to a 9x13 baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms, bacon, then top with shredded cheese. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Serve with reserved honey mustard sauce.