Bacon-Cheese Topped Chicken

1/2 c. Dijon mustard
1/2 c. honey
4-1/2 tsp. vegetable oil, divided
1/2 tsp lemon juice
4 boneless skinless chicken breast halves
1/4 tsp. salt
1/8 tsp. pepper
Dash paprika
2 c. sliced fresh mushrooms
2 Tbs. butter
1 c. shredded Monterey Jack cheese
1 c. shredded cheddar cheese
8 bacon strips, partially cooked
2 tsp. minced fresh parsley

In a bowl, combine the mustard, honey, 1 1/2 tsp oil and lemon juice. Pour 1/2 cup into resealable plastic bag; add the chicken. Seal the bad and turn to coat; refrigerate for 2 hours. Cover and refrierate 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, pepper and paprika. Transfer to a greased baking dish (9x13) 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 350 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Sprinkle with parsley.