Aussie Chicken

adapted from: All Recipes  

4 skinless, boneless chicken breasts

2 tsp. seasoned salt

6 slices bacon, cut in half

1/4 c. Mayonnaise

1 Tbl. prepared mustard

1 Tbl. honey

1/2 Tbl. lemon juice

1 Tbl. vegetable oil

1 c. fresh mushrooms, washed and sliced

2 c. Colby-Monterey Jack cheese, shredded

2 Tbl. fresh parsley, chopped, opt.

Rub the chicken breasts with the seasoned salt.  Cover and refrigerate for 30 minutes.  Preheat oven to 350 degrees.  Place bacon in a large deep skillet.  Cook over medium-high heat until crisp.  Set aside.  Add the sliced mushrooms and saute a minute or two.  Remove from pan and set aside.  In a medium bowl, combine the Mayonnaise, mustard, honey and lemon juice.  Heat oil (or use bacon grease) in a large skillet over medium heat.  Place the breasts in the skillet and saute for 3-5 minutes per side or until browned.  Remove from skillet and place the breasts into a 9x13 inch baking dish.  Apply the honey mustard sauce to each breast and bake in preheated oven for 20-30 minutes or until the chicken is cooked through. Then layer each breast with mushrooms and bacon.  Sprinkle top with shredded cheese.  Bake another 5 minutes until the cheese is melted.  Garnish with parsley and serve.  Yield: 4 servings.