°4 boneless, skinless chicken breasts, pound 1/2 inch thick
°Lowry Seasoned Salt
°6 tranche bacon
°1/4 c regular mustard
°1/3 c honey
°2 tbsp. Mayonnaise
°2 tsp dry onion flakes
°1 cup sliced ​​fresh mushrooms (I left out because my family doesn't like mushrooms)
°2 c grated cheese

* Methods:

1.) Sprinkling also rub chicken breasts with season salt. Covering and refrigerate for 30 min.
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.) Sauté chicken in bacon grease for 3-5 min per side Placing chicken in 9″ × 13″ casserole 
To making 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.