- 4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
- 2 teaspoons seasoning salt
- 4 slices turkey bacon, cut in half
- 1/2 cup prepared mustard
- 1/2 cup honey
- 1/4 cup light corn syrup
- 1/4 cup fat-free mayonnaise
- 1 tablespoon dried onion flakes
- Vegetable cooking spray
- 1 cup sliced fresh mushrooms
- 1 1/4 cups reduced-fat Colby-Jack cheese
- 2 tablespoons chopped fresh parsley
- Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). 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 a large skillet over medium heat, and spray with vegetable cooking spray. 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 into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast 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 the reserved honey mustard sauce.