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Rub the chicken breasts with the seasoning salt,
cover and
refrigerate for 30 minutes. Preheat oven to 350F.
Place bacon in a
large, deep skillet. Cook over medium high heat
until crisp. Set
aside.
In a medium bowl, combine the mustard, honey,
corn syrup, mayonnaise
and dried onion flakes. Remove half of sauce, cover
and refrigerate
to serve later.
Heat oil in a large skillet over medium heat.
Place the breasts in
the skillet and saute for 3 to 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,
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. Garnish with parsley
and serve with the
reserved honey mustard sauce.
