In a small bowl, combine all honey mustard marinade ingredients. Use an electric mixer to whip the mixture for about 30 seconds.
Place chicken in a resealable plastic bag and pour in about one-third of the marinade. Refrigerate for about 2 hours. Chill the remaining marinade until later.
Heat the oven to 275 degrees F. In a small frying pan, saute the mushrooms in the butter for 5-7 minutes, until mushrooms are golden brown. Set aside.
After the chicken has been marinated, remove the chicken from the bag and discard the marinade. In an ovenproof frying pan, heat chicken and oil over medium heat. 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.
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. Season the chicken with salt, pepper, and paprika. Stack 2 pieces of cooked bacon crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each breast with ½ teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
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Notes
If you don't have an ovenproof frying pan, you can sear the chicken over the stove in a frying pan and then transfer it to a baking dish for the oven.