Alice Springs Chicken

Alice Springs Chicken Kelly Anne Sansom 07

1/2 C. Dijon mustard
1/2 C. honey
1 1/2 tsp. oil
1/2 T. lemon juice
4 boneless, skinless chicken breasts
salt
pepper
paprika
1 C. shredded jack cheese
1 C. shredded cheddar cheese
2 C. fresh mushrooms
2 T. butter
8 slices bacon (partially cooked...almost crisp)

combine first 4 ingredients. Reserve 1/4 C. of the mixture for later. Pour into a gallon ziplock bag. Place chicken breasts in marinade and make sure all pieces are coated. Marinate in refrigerator for at least 2 hours, but up to 5. Remove chicken breasts from bag and discard marinade. Season them with salt, pepper and paprika. Brown both sides of chicken in a small amount of oil (do not cook through). Place browned chicken in a 9x13 baking dish. Saute mushrooms in the butter until just done. Top chicken breasts with cheeses then mushrooms. Top with bacon. Bake at 375 degrees for 20-25 minutes. During last 10 minutes of baking, drizzle reserved mixture evenly over chicken.