Alice Springs Chicken

• 1 cup Dijon mustard
• 1 cup honey
• 1 tablespoon canola oil
• 1 teaspoon lemon juice
• 4 -6 boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 12 slices bacon, cooked
• 3 cups shredded Mexican blend cheese
• 2 teaspoons chopped fresh parsley

Directions:

1. 1
   With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2. 2
   Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3. 3
   Chill remaining marinade to serve with chicken.
4. 4
   After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5. 5
   Transfer chicken to oven safe pan and brush with marinade.
6. 6
   Meanwhile in frying pan add butter and saute mushrooms.
7. 7
   Season chicken breasts with salt and peppers.
8. 8
   Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9. 9
   Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.