Honey Mustard Chicken

I really like copycat recipes.  This one is a copycat of Outback's Alice Springs Chicken and it is divine!  The honey mustard sauce that is included in this recipe is also very good on deli sandwiches or anything else that needs a good drizzle of a sweet and tangy condiment. 

 

4 boneless/skinless chicken breast halves, pounded to 1/2 inch thickness

2 tsp. seasoning salt

6 slices of bacon, cut in half and cooked

1/2 cup mustard

1/2 cup honey

1/4 cup light corn syrup

1/4 cup mayo

1 tablespoon dried onion flakes

1 tablespoon vegetable oil

1 cup sliced mushrooms

2 cups shredded colby-jack cheese

2 tablespoons chopped parsley

Rub chicken with seasoning salt, cover and refrigerate 30 minutes.

Preheat oven to 350 degrees.

Cook bacon halves until crispy, drain and set aside.

In medium bowl, combine mustard, honey, corn syrup, mayo, and onion flakes.  Remove half of sauce and refrigerate.

Heat oil in a large skillet over medium heat.  Place chicken in skillet and saute 3-5 minutes per side until golden, but not cooked through.  Transfer chicken to a 9x13 baking dish.  Apply honey mustard mixture to each breast.  Layer each breast with mushrooms and bacon.  Sprinkle top with shredded cheese.  Bake for 15 minutes or until cheese is melted and chicken juices run clear.  Garnish with parsley and serve with extra honey mustard sauce.