Alice Springs Chicken

Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1/2 cup mayonnaise
1 tsp lemon juice

Chicken:
4 skinless, boneless chicken breast halves
1 TBS vegetable oil
2 cup sliced mushrooms {10-12 mushrooms}
2 TBS butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley

Combine mustard, honey, mayonnaise, and lemon juice in small bowl. Whip mixture for about 30 seconds. Place chicken in plastic bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as possible and marinate in refrigerator for about 2 hours. Chill the remaining marinade for later.
After the chicken is marinated, remove chicken from bag and discard the marinade it had been soaking in.
Preheat oven to 375* and heat an ovenproof frying pan large enough to hold all four breasts and 1 TBS oil over medium heat. (or transfer into baking dish)
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is bubbly. Sprinkle each breast with 1/2 teaspoon parsley before serving.