Outback Steakhouse Alice Springs Chicken

1/2 c. Grey Poupon Mustard
1/2 c. Honey
1 1/2 tsp. oil
1/2 tsp lemon juice
4 skinless, boneless chicken breast halves
1 T. oil
2 c. sliced mushrooms- 10 to 12
2 T. butter
salt
pepper
paprika
8 slices bacon, cooked
1 c. Monterey Jack cheese,
shredded
2 tsp. fresh parsley, finely chopped

To make Honey Mustard Marinade, use an electric mixer
to combine Grey Poupon Mustard, honey, oil and lemon
juice in a small bowl. Whip for 30 seconds. Pour about
2/3 of marinade over chicken and marinate, covered in
refrigerator for about two hours. Chill remaining
marinade for later. After Chicken has marinated, preheat
oven to 3750 and heat up an oven proof frying pan- I use a
cast iron skillet- large enough to hold all the chicken and
the oil, over medium heat. Sear chicken 3-4 minutes per
side or until golden brown. Remove pan from heat, but
keep chicken in the pan. While the chicken is cooking,
saute mushrooms with butter in a small frying pan.
Brush seared chicken with some of the reserved marinade,
save some to serve on the side. Season chicken with salt,
pepper, and paprika. Stack two pieces of bacon on top of
each breast- make an X. Spoon mushrooms evenly over
each breast. Spread 1;4 cup of each cheese evenly over
each breast. Bake the pan of prepared chicken breasts for
7 to 10 minutes or until the cheese is thoroughly melted
and starting to bubble. Sprinkle each breast with parsley
before serving. Put extra honey mustard sauce in a small
bowl and serve on the side.