Servings: 4

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness 4 boneless skinless chicken breasts, pounded to ½ inch thickness
Lowry’s Seasoning Salt Lowry’s Seasoning Salt
6 bacon slices 6 bacon slices
1/4 cup regular mustard ¼ cup regular mustard
1/3 cup honey ⅓ cup honey
2 Tbsp. Mayonnaise 2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes 2 teaspoons dried onion flakes
1 package of spinach fresh or frozen 1 package of spinach fresh or frozen
2 cup shredded Colby/Jack cheese 2 cup shredded Colby/Jack cheese

First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. *Do not discard grease.*
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9″ × 13″ casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Enjoy!!