1/2 cup Dijon mustard
1/2 cup honey
4 1/2 tsp EVOO, divided
1/2 tsp lemon juice
4 boneless skinless chicken breast halves
1/4 tsp salt
1/8 tsp pepper
2 c sliced mushrooms
2 tbsp butter
2 cups taco cheese, or whatever blend is in the fridge
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley
In a bowl, combine the mustard, honey, 1 1/2 tsp oil and lemon juice.
Pour 1/2 cup into a large rsealable plastic bag, add the checken.
Seal the bag and turn to coat; refrigerate for two hours.
Cover and refrigerate the remaining marinade.
Drain and discard marinade from chicken.
In a large skillet over medium heat, brown chicken in remaining oil on all sides.
Sprinkle with salt and pepper.
Transfer to a greased 11x7 baking dish.
In the same skillet, saute mushrooms in butter until tender.
Spoon reserved marinade over chicken.
Top with cheeses and mushrooms.
Place bacon strips in a crisscross pattern over chicken.
Bake, uncovered at 375 for 20-25 minutes or until a meat thermometer reades 160.
Sprinkle with parsley.