1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons oil
1/2 teaspoon lemon juice
4 boneless, skinless chicken breast halves
3 teaspoons oil
1/4 teaspoon salt
1/8 teaspoon black pepper
dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 partially cooked bacon strips
2 teaspoons fresh minced parsley

Combine first 4 ingredients. Pour 1/2 cup into large, resealable plastic bag. Add chicken. Seal bag and turn to coat. Refrigerate 2 hours. Cover and refrigerate remaining marinade. Drain and discard marinade from chicken. Heat oven to 375°F. Grease 11x7 inch baking dish. Over medium heat in large skillet, brown chicken in oil on all sides. Sprinkle with seasonings. Transfer to prepared dish. In same skillet, saute mushrooms in butter till tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in criss-cross pattern over the top. Bake uncovered 20-25 minutes till internal temperature of chicken reaches 160°F. Sprinkle with parsley after removing from oven.