Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon Mustard
1/2 cup honey
1-1/2 tsps. vegetable oil
1/2 tsp. lemon juice

Chicken:

4 skinless, boneless chicken breast halves
1 T. vegetable oil
2 cups sliced mushrooms (10-12)
2 T. butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tsps. finely chopped fresh parsley

Use an electric mixer to combine the dijon mustard, honey, oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds.

Pour about 2/3 of the marinade over the chicken halves and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade for later.

After the chicken has marinated, preheat the oven to 375 and heat up an ovenproof frying pan (large enough to hold all four breasts) and 1 tablespoon of oil over medium heat (if you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking). Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.

As the chicken is cooking, in a small frying pan, saute the sliced mushrooms in butter.

Brush each seared chicken breast with a little of the reserved marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve with the dish later.

Season the chicken with salt and pepper and a dash of paprika. 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. Spread 1/4 cup of monterey jack onto each breast followed by 1/4 cup of cheddar cheese.

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 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

Serves 4 as an entree. Hope you enjoy this!!!