I found this on a website the gives restaurant copy-cat recipes and since Adam loves Outback Steakhouse Alice Springs Chicken I had to try it, and it is a surprisingly close rendition.
4 boneless, skinless chicken breast halves (1/2 inch thick)
6 strips bacon, cooked and cut in half
1 c. sliced mushrooms
½ tsp. McCormick season-all
3 c. shredded Colby-Jack cheese
1. Preheat oven to 350°. Rub chicken breast with season-all and set aside to marinate for 1 hour.
2. Sauté marinated chicken on medium heat in pan with just enough oil to prevent sticking (or I usually grill mine). Cook on both sides until golden brown and cooked in the middle. Remove from pan.
3. Smother chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese, chicken should be covered with cheese.
4. Place in the preheated oven until cheese melts. Serve with additional honey mustard on the side for dipping.
Honey Mustard: Combine ½ c. prepared salad mustard, ¼ c. honey, ¼ c. light corn syrup, and ¼ c. mayonnaise until there are no lumps. (This makes a lot of honey mustard, you could actually make a half recipe and have plenty.