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1
Thoroughly combine mustard, honey, oil and lemon juice in small bowl.
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2
Place the chicken breasts on a plate and sprinkle both sides lightly with the seasoned salt.
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3
Pour about 1/3 of marinade over the chicken breasts and marinate (covered) in the refrigerator, for about 2 hours, turning once or twice.
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4
Chill remaining marinade until later.
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5
Preheat oven to 375 degrees (200 C.).
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6
Fry bacon until crisp, drain, crumble and set aside.
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7
Discard all but a small amount of bacon drippings and saut mushrooms for a few minutes.
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8
Remove mushrooms and set aside.
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9
Re-heat the remaining drippings left in the skillet using medium heat.
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10
(If necessary, add 1 tsp (5 ml) oil.)
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11
Sear the chicken in pan for 3-4 minutes per side or until golden brown.
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12
Remove chicken and place in a casserole dish, which has been sprayed with cooking spray.
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13
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 at least one-half to serve as a side.
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14
Cover the breasts with the cooked bacon.
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15
Spoon the saut ed mushrooms on the bacon, being sure to coat each breast evenly.
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16
Combine the two cheeses and spread evenly over the chicken.
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17
Bake 10 minutes or until the cheese is thoroughly melted and starting to bubble.
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18
Sprinkle each chicken breast with 1/2 tsp (2 ml) parsley before serving.
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19
Place extra marinade in small bowl to serve as a dipping sauce.
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20
Note: if not using peppered bacon, add some pepper, to taste, before covering with the bacon.
