Bacon-Cheese Topped Chicken

Directions

1. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
2. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7-in. baking dish.
3. 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.
4. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.