Copycat Outback Steakhouse Chicken

This recipe is super fast, easy and delicious! I would love to give credit where it's due, but I printed this and forgot to pin it. :-/ I made a few slight modifications. The original recipe calls for regular mustard and honey. I had neither, but I did have honey mustard. The original recipe calls for shredded colby jack cheese, I used a combination of cheddar & mozzarella.

Ingredients:

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 slices bacon
1/2 cup honey mustard
2 Tbsp. mayonnaise
2 tsp. dried onion flakes
1 cup sliced fresh mushrooms - used white button mushrooms but baby bellas would be good too
2 cups shredded cheese of your choice

Directions:

First, sprinkle and rub the pounded chicken breast with seasoning salt. Cover & refrigerate for now.

Cook bacon in a large skillet until crisp. Remove bacon from pan and set it aside, but do not discard the bacon grease in the pan.

Saute the flattened chicken breasts in the bacon grease for 2-3 minutes per side or until browned.

Place the chicken in an 8x8 baking dish.

In a small bowl combine the mayo, honey mustard and dried onion flakes.

Spread some of the sauce over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.

Bake at 350 for about 30 minutes or until the cheese is melted and the chicken is cooked through.

Smear a little of the sauce on your plate & place the chicken breast on top. Be prepared to have NO leftovers!