4 boneless chicken breasts
1/2 cup mustard
1/2 cup honey
2 teaspoons dried onion flakes
1 cup sliced mushrooms
2 cups grated Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is marinating, cook 6 slices of turkey or chicken deli meat in a large skillet until lightly browned. Remove the deli meat and set it aside. Do not scrape the grease.
Fry the chicken in the deli meat fat for 3 to 5 minutes on each side or until golden. Place the chicken in a 9 x 13 inch pan or baking dish.
To make the honey mustard: In a small bowl, combine the mustard, honey, mayonnaise, and dried onion flakes.
Spread a little honey mustard on each piece of chicken, then cover with a layer of mushrooms, crumbled deli meat, and grated cheese.
Bake at 350°F for 30 minutes or until the cheese is melted, and the chicken is cooked through.
Serve with the remaining honey mustard sauce you have prepared.