Pound the chicken breasts down to 1/2 inch thickness and rub the chicken breasts with the seasoning salt. cover and refrigerate for 30 minutes. Preheat oven to 350 degrees and place bacon in a large deep skillet. Cook over medium high heat until crisp - Set aside.

In a medium bowl combine mustard, honey, corn syrup, mayonnaise and dried onion flakes.Remove half of sauce and cover and refrigerate to serve later. Heat oil in a large skillet over medium heat and place the breasts in the skillet saute for 3 to 5 minutes per side or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast - then layer each breast with mushrooms and bacon. Bake for 15 minutes and then sprinkle top with shredded cheese – bake another 15 minutes or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.