Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Cook bacon in a large skillet until crisp.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes.
Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to a 913 pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.Serve with honey mustard sauce.
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