For Honey Mustard marinade : ½ cup Dijon mustard
½ cup honey
1 ½ tspn vegetable oil
½ tspn lemon juice
For chicken :
4 skinless, boneless chicken ****** halves
1 tbsp vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tbsp butter
salt and pepper, to taste
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tspn finely chopped fresh parsley
Preparation & Cooking Instructions :

Using an electric mixer, combine mustard, honey, 1½ tspn oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken ******* and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.
After the chicken has marinated, preheat oven to 375°F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 tspn of oil over medium heat.
If you don’t have an ovenproof skillet, transfer the chicken to a baking dish for the baking.
Sear chicken in pan for 3-4 minutes per side or until golden brown.
Remove the pan from heat, but keep the chicken in the pan.
As the chicken is cooking, sauté the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken ****** with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side.
Season chicken with salt, pepper, and a dash of paprika.
Stack two pieces of cooked bacon, crosswise, on each chicken ******.
Spoon the sautéed mushrooms on the bacon, being sure to coat each ****** evenly.
Spread ¼ cup Monterey Jack cheese onto each breast, followed by ¼ cup of Cheddar.
Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.
Sprinkle each chicken ****** with ½ tspn parsley before serving.
Place extra marinade in small bowl to serve on the side.

1 cup of mayo
1 roasted red pepper
1 clove of garlic
1/4 of an onion
1/2 tsp of cayenne pepper
Juice of 1/2 lime
1/2 tsp of salt