Honey-Mustard Bacon Cheese Chicken

This recipe is a knock off of Outback's Alice Spring Chicken.  It was really good!  I made it on the same day I made the squash spaghetti.  The flavors were good together, but they were both kind of high intensity dishes, so I would suggest making this with an easy side like potatoes or something like that so  you get dinner done faster.  

I did most of the prep for this dish while it was marinading.  So I made the marinade, got it marinading and then cooked the bacon, sliced the mushrooms, grated the cheese and put it all in the fridge.  Then when I got done with work (it was a Saturday, so I was only in for a couple of hours) I assembled it.  That worked out well.  

I got this recipe from: http://www.favfamilyrecipes.com/our-version-of-outbacks-alice-springs-chicken.html

Ingredients

Honey Mustard Marinade:
• 1 c. Grey Poupon Dijon mustard
• 1 c. honey
• 1/2 c. mayonnaise
• 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

Instructions

• Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade [at least, I didn't think it needed any for dipping, so I would probably go with 1/2]. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
• Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. 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) [I transferred my chicken to a foil lined baking dish, I suggest this to minimize clean up!].
• 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 honey mustard marinade 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 ( I am usually pretty generous with the paprika, I love the flavor). 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.