Rub chicken with salt, cover and refrigerate 30 minutes.
Preheat oven to 350°F.
Combine mustard, honey, corn syrup, mayonnaise and onion flakes in a bowl and set aside. Note: If you would like to serve the chicken with extra sauce (though I find there's enough in the pan), double the ingredients, reserve half, and cover and refrigerate to serve later.
Heat oil in a large skillet over medium heat. Place the chicken in the skillet and saute for 3 to 5 minutes per side, or until lightly browned. Remove from skillet and place breasts in a greased 9x13 inch baking dish.
Apply the honey mustard sauce to each breast, then layer with mushrooms and bacon. Sprinkle tops with Monterey Jack cheese.
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear when pierced. Garnish with parsley and serve.