Combine Dijon mustard, honey, oil, and lemon juice in small bowl. Blend well with fork until combined. Place chicken breasts in a resealable plastic food storage bag, Pour 2/3 of the sauce over chicken. Make sure chicken gets coated with sauce, then place bag in refrigerator; marinate for 2 hours. Cover and refrigerate remaining sauce until later.

In a small skillet, sauté sliced mushrooms in butter until cooked (approx. 4-5 minutes). Set aside.

Heat oil in large OVENPROOF skillet (If you don't have an ovenproof skillet, sear chicken breasts in regular skillet, then transfer to baking dish). When oil is hot, add chicken breasts. Cook for 3-4 minutes per side. until golden brown. Once done, remove skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).

Brush each chicken breast with a bit of reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast. Evenly spoon cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).

Cook chicken, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, cheese should be fully melted and should have begun to bubble. Remove skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.

Serve with reserved sauce on the side, or place a spoonful of sauce onto dinner plate, top with chicken. Enjoy!