Using an electric mixer, combine mustard, honey, 1½ tspn oil and
lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3
of marinade over the chicken breasts and marinate them (covered) in the refrigerator,
for about 2 hours. Chill remaining marinade until later.
After the chicken has marinated, preheat oven to 375°F and heat up an
ovenproof frying pan (large enough to hold all four breasts) with 1 tspn of
oil over medium heat.
If you don't have an ovenproof skillet, transfer the chicken to a baking
dish for the baking.
Sear chicken in pan for 3-4 minutes per side or until golden brown.
Remove the pan from heat, but keep the chicken in the pan.
As the chicken is cooking, sauté the sliced mushrooms in butter in
a small frying pan.
Brush each seared chicken breast with a little of the reserved honey mustard
marinade (not the portion the chicken marinated in), being sure to save a
little extra to serve as a side.
Season chicken with salt, pepper, and a dash of paprika.
Stack two pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sautéed mushrooms on the bacon, being sure to coat each
breast evenly.
Spread ¼ cup Monterey Jack cheese onto each breast, followed by ¼
cup of Cheddar.
Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly
melted and starting to bubble.
Sprinkle each chicken breast with ½ tspn parsley before serving.
Place extra marinade in small bowl to serve on the side.
