This is my version of the Outbacks famous chicken:

Category: CHICKEN
Serves: 4

4 Chicken Breast 1/2" thick , skinless and boneless, fresh or frozen
Honey Mustard
6 Pieces of Bacon Sliced in Half and Fried Crisp ( I use slab bacon )
1 tsp Season All Salt , any brand will do
1 C. Sliced Mushrooms , fresh, sauted in butter
3 C. Shredded Colby/Monterey Jack Cheese ; I have used a mixture of Blue and Chedder for this also.
Parsley for Garnish

Honey Mustard :

1/2 C. Grey Poupon Mustard, yellow mustard may be used for milder version.
1/4 C. Honey
1/4 C. Light Corn Syrup or to taste
1/4 C. Mayonnaise

Rub chicken breast with Season All and set aside in refrigerator to marinated for 1 hour or longer. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
Prepare Honey Mustard and gather all other items together to assemble .

Take chicken from marinate and grill over medium heat . Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove . Place in shallow oven proof or microwave proof baking dish.

Spread chicken breast with honey mustard, cover with a layer of mushrooms, 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 degreeā€™s or a microwave just until the cheese melts and browns slightly. Sprinkle with parsley. Extra honey mustard may be served on the side.

Honey Mustard:

Blend all together until completely smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be to your taste, more for sweeter, less for pungent.