Preparation

• In a small bowl, combine all honey mustard marinade ingredients. Use an electric mixer to whip the mixture for about 30 seconds.
• Place chicken in a resealable plastic bag and pour in about one-third of the marinade. Refrigerate for about 2 hours. Chill the remaining marinade until later.
• Heat the oven to 275 degrees F. In a small frying pan, saute the mushrooms in the butter for 5-7 minutes, until golden brown. Set aside.
• After the chicken has been marinated, remove the chicken from the bag and discard the marinade. In an ovenproof frying pan, heat chicken and oil over medium heat. 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.
• Brush each seared chicken breast with a little of the honey mustard marinade, saving extra to serve on the side. Season the chicken with salt, pepper, and paprika. Stack 2 pieces of cooked bacon crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, coating each breast evenly. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup cheddar.
• Bake the pan of prepared chicken breasts for 7-10 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each breast with ½ teaspoon parsley before serving.
• Put extra honey mustard marinade into a small bowl to serve on the side.