Outback's Alice Springs Chicken

This is not a health food recipe, but it is mighty tasty. Everything in moderation, right?
I found this recipe for Alice Springs Chicken on Pinterest. I've forgotten on which blog it was posted. Whomever developed it did well as it tastes good and has clear directions. The amounts of ingredients seem correct.
I've never ordered the Alice Springs Chicken at Outback Steakhouse so I don't know how this compares, but it is delicious in its own right.


OUTBACK’S ALICE SPRINGS CHICKEN
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
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.
 
Serve with the left over Honey Mustard Sauce that you made.

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