Prepare the Honey Mustard Sauce:

• In a medium bowl, whisk together honey, Dijon mustard, mayonnaise, lemon juice, and salt.
• Adjust the sweetness or tanginess as needed.
• Set aside half for marinating the chicken and reserve the other half for serving.

Marinate the Chicken:

• Place chicken breasts between two sheets of plastic wrap and pound to an even thickness (about ½ inch).
• Place chicken in a zip-top bag or shallow dish and pour in half of the honey mustard sauce.
• Marinate in the fridge for at least 30 minutes, up to 4 hours.

Prepare the Bacon & Mushrooms:

• In a skillet over medium heat, cook bacon until crispy (about 6-8 minutes). Drain on paper towels and crumble.
• In the same skillet, melt butter and sauté sliced mushrooms for 5-7 minutes until tender. Season with salt and pepper.

Cook the Chicken:

• Remove chicken from marinade and pat dry.
• Heat 1 tablespoon oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side, or until golden brown and cooked through (internal temp of 165°F).
• Alternatively, bake at 400°F for 20-25 minutes.

Assemble & Broil:

• Preheat oven broiler.
• Place cooked chicken on a baking sheet. Top each breast with sautéed mushrooms, crumbled bacon, and a generous amount of Colby Jack and Monterey Jack cheese.
• Broil for 2-3 minutes until cheese is melted and bubbly.

Serve:

• Drizzle with reserved honey mustard sauce and garnish with fresh parsley.
• Enjoy with your favorite side dish!