Alice Springs Chicken

Honey Mustard Marinade
1/2 cup Grey Poupon
1/2 cup honey
1 1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice

4 skinless, boneless chicken breasts
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
salt, pepper, paprika
8 slices bacon cooked
1 cup shredded Monterrey jack cheese
1 cup shredded cheddar
2 teaspoon fresh parsley, chopped

With mixer, combine mustard, honey, oil, and lemon juice
Pour 2/3 marinade over chicken breasts, cover and refrigerated for 2 hours. Chill the remaining marinade.
Preheat over to 375 degrees. In a large frying pan, add 1 tablespoon vegetable oil, on medium heat, sear chicken for 3-4 minutes per side.
In another pan, saute the mushrooms in the butter.
Brush chicken with reserved marinade.
Season chicken (salt, pepper, and paprika).
Stack 2 pieces of bacon on chicken, spoon mushrooms on bacon, spread 1/4 cup cheese on each.
Bake 10-20 minutes.
Sprinkle with chopped parsley.
Serve with reserved honey mustard.