Bacon-Cheese Topped Chicken

Got out of a Taste of Home magazine.....Haven't tried but sounds/looks like my favorite dish at outback so I wanted to put up for safe keeping so I can try....soon :)

• Ready In: 2 hrs 25 mins
• Serves: 4

Ingredients

• 1⁄2 cup Dijon mustard
• 1⁄2 cup honey
• 4 1⁄2 teaspoons  safflower oil (divided)
• 1⁄2 teaspoon lemon juice
• 4  boneless skinless chicken breast halves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups fresh mushrooms (sliced)
• 2  tablespoons light butter
• 1  cup monterey jack cheese (shredded)
• 1  cup cheddar cheese (shredded)
• 8  slices bacon (partially cooked)
• 2  teaspoons fresh parsley (minced)

Directions

1. Combine the mustard, honey, 1 1/2tsp oil, & lemon juice.
2. Pour 1/2C into large resealable bag; add chicken . Seal the bag & turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
3. Drain and discard marinade from chicken. Brown chicken over medium heat with the remaining oil. Sprinkle with salt, pepper, and a dash of paprika. Transfer to a greased 11"x7"x2" baking dish.
4. In the same skillet, saute mushrooms, in butter until tender. Spoon reserved marinade over chicken. Top with cheeses & mushrooms. Place bacon strips in a crisscross pattern over chicken.
5. Bake, uncovered, at 375 degrees for 20-25mins or until a meat thermometer reads 160 degrees. Sprinkle with parsley.