Out Back Honey Mustard Chicken

Also had an avocado half with balsamic vinegar. 

Honey Mustard Marinade (Divided):

1 c. Grey Poupon Dijon mustard

1 c. honey

2 tsp. vegetable oil

1 tsp. lemon juice

Chicken:

4 skinless, boneless chicken breast halves

1 Tbsp. vegetable oil

2 c. sliced mushrooms (10/12 mushrooms?)

2 Tbsp. butter

salt and pepper

paprika

8 slices bacon, cooked

1 c. shredded Monterey Jack cheese

1 c. shredded Cheddar cheese

2 tsp. finely chopped fresh parsley

Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about HALF of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.

Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a 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 reserved honey mustard marinade (not the portion that the chicken soaked in) 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 thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.