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1
Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.
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2
Whip the mixture for about 30 seconds.
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3
Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
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4
Chill the remaining marinade until later.
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5
After the chicken has marinated, preheat the oven to 375 degrees (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) oil over medium heat (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
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6
Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown.
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7
Remove pan from heat but keep chicken in the pan.
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8
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter.
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9
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.
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10
Season the chicken with salt, pepper and paprika.
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11
Stack two pieces of cooked bacon, crosswise on each chicken breast.
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12
Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
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13
Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) cheddar cheese.
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14
Bake the pan of prepared chicken breasts for 7 to 10 minutes or until cheese is thoroughly melted and starting to bubble.
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15
Sprinkle each breast with 1/2 tsp (2 ml) parsley before serving.
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16
Put extra honey mustard marinade into a small bowl to serve on the side.
