Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
Cook the 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 an 11×7 inch or 9×9 inch pan.
Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.
