Grand Valley Chicken

• 4 skinless boneless chicken breast halves, pounded to 1/2" thickness
• 6 slices bacon, cut in half and cooked until crisp
• 2 teaspoons seasoned salt
• 1/2 cup Dijon mustard
• 1/4 cup light corn syrup
• 1 tablespoon vegetable oil
• 1/2 cup honey
• 1/4 cup mayonnaise
• 1 tablespoon dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby-Jack cheese
• 2 tablespoons chopped fresh parsley

1. Preheat the oven to 350 degrees.
2. Rub the chicken breasts with the seasoned salt. Cover and refrigerate for 30 minutes.
3. In a medium bowl, combine the honey, corn syrup, mayonnaise, mustard, and dried onion flakes. Remove half of the sauce. Cover and refrigerate.
4. Heat the oil in a large skillet over medium heat. Place the breasts in the skillet and cook for 3-5 minutes per side or until brown. Remove from skillet and place in a 9x3-inch baking dish that has been sprayed with non-stick spray.
5. Brush each breast with the remaining honey mustard sauce. Layer each breast with the mushrooms and bacon slices. Sprinkle the top with shredded cheese.
6. Bake in the preheated oven for 15 minutes or until the cheese is melted and the chicken juices run clear when pieces are pierced with a fork.
7. Garnish with the fresh parsley and serve with the reserved mustard sauce.

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