Prep: 20 mins
| Cook: 25 mins
| Extra time: 2 hours, marinating
Whisk the mustard, honey, lemon juice, salt, pepper, and paprika together in a bowl. Pour into a resealable zip top bag over the chicken breasts. Press the air out of the bag and seal. Marinate in the refrigerator 2 hours.
Cook the bacon in a skillet or in the microwave until half cooked. Press between paper towels to remove excess grease.
Preheat oven to 375 degrees F. Grease a 9x13-inch baking dish.
Remove the chicken from the marinade, and reserve the marinade. Wipe the breasts free of the marinade. Heat the olive oil in a large skillet over medium-high heat. Sear the breasts until golden brown on both sides, about 2 minutes per side.
Arrange the seared breasts in the prepared baking dish. Bring the reserved marinade to a boil in the hot skillet, and spoon over the chicken breasts. Wipe the skillet clean, then saute the mushrooms in the butter until tender.
Spoon the mushrooms over the chicken breasts, then sprinkle with the cheeses. Arrange the bacon strips over each breast.
Bake in the preheated oven until the chicken is no longer pink in the center, and the breasts register 165 degrees F on a meat thermometer, 20 to 25 minutes. Sprinkle with fresh parsley to serve.