°4 boneless, skinless chicken breasts, pounded 1/2 inch thick
°Lowry Seasoned Salt
°6 slices of bacon
°1/4 cup regular mustard
°1/3 cup honey
°2 tbsp. Mayonnaise
°2 teaspoons dried onion flakes
°1 cup sliced ​​fresh mushrooms (I left out because my family doesn't like mushrooms)
°2 cups grated Colby/Jack cheese


1.) Sprinkle and rub chicken breasts with seasoning salt. Covering also refrigerate for 30 mn.
2.) While the chicken is in the refrigerator, cook the bacon in a large skillet until crispy. Remove bacon and set aside. *Do not discard grease.
3.) Saute chicken in bacon grease for 3-5 minutes per side, or until browned. Place the chicken in a 9″ × 13″ casserole or casserole dish.
To make the Honey Mustard:
1.) In a small bowl, combine mustard, honey, mayonnaise and dried onion flakes.
2.) Spread a little honey mustard on each piece of chicken, then top with mushrooms, crumbled bacon and shredded cheese.
3.) Bake at 350° for 30 minutes or until cheese is melted and chicken is cooked through.