Here's another recipe that Diedra made. She found it at allrecipes.com. It's a simple recipe that tastes really special, using ingredients that are usually on hand. As usual, I changed a few things. I left out some seasoning salt (too much salt), corn syrup (nasty stuff) and gave an option for microwaving the chicken breasts.
4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
4 slices bacon
1/2 cup prepared yellow mustard
1/2 cup honey
1/4 cup reduced-fat mayo
1 Tbl. dried onion flakes
1 Tbl. vegetable oil
1 cup sliced fresh mushrooms
2 cups shredded Colby-Monterey Jack cheese
Preheat oven to 350 degrees. Cook bacon by frying or microwaving. (I used the pre-cooked bacon; I love that stuff.) Set aside.
In a medium bowl, combine the mustard, honey, mayo, and dried onion flakes. Remove half of the sauce, cover and refrigerate to serve later.
Prepare chicken one of two ways:
Option 1: In a non-stick pan over medium heat, saute for 3 to 5 minutes per side, or until browned; or
Option 2: Microwave in covered glass dish until cooked through.
Place the cooked chicken into a 9x13 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. Use reserved honey mustard sauce for garnish or dipping.