Mix the Dijon mustard, honey 1 1/2 tsp oil, and lemon juice in a small bowl. Whip for about 30 seconds.
Pour about two thirds of the marinade over the chicken breast and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
After the chicken has marinated, pre-heat the oven to 375 ºF and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tbsp oil over medium heat, ( if you do not have an ovenproof skillet, transfer the chicken to a baking dish for baking). Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown, Remove the pan from the heat, but keep the chicken in the pan.
As the chicken is cooking, in a small frying pan saute the sliced mushrooms in butter.
Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra you can serve on the side later with the dish.
Season the chicken with salt, pepper and a dash of paprika.
Stack two pieces of cooked bacon, cross wise on each chicken breast.
Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar.
Bake the pan of prepared chicken breast for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
Sprinkle each chicken breast with 1/2 tsp parsley before serving. Put the extra honey mustard marinade into a small bowl to serve on the side.