Rub chicken breast with Seasonal All and set aside to marinate for 1 hour. While the breast is marinating, fry bacon crisp and drain. Gather all other items together and make ready for the preparation.

Take chicken from marinade and saute on medium heat in a pan with just enough oil to prevent sticking. Cook on both sides until slightly golden and cooked in the middle but not dry. Remove from pan.

Spread chicken breasts with honey mustard, cover with a layer of mushrooms and three slices of bacon and then sprinkle with shredded Colby/Jack cheese (chicken should be covered with shredded cheese). Pop in heated oven at 350 degrees or in a microwave just until the cheese melts. Sprinkle with parsley. Extra honey mustard may be served on the side.

HONEY MUSTARD:

1/2 cup prepared salad mustard

1/4 cup honey

1/4 cup light corn syrup

1/4 cup mayonnaise

Blend all together completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be, or to your taste.

Note: Honey mustard was placed on top for the photo, you could not see it under the cheese.