2.5 cup Dijon mustard
2.5 cup honey
1.25 cup mayonnaise
5 teaspoon fresh lemon juice
For the chicken:
20 boneless skinless chicken breast (about 1 1/2 pounds)
10 tablespoons butter
40 ounces mushrooms sliced
5 tablespoon olive oil
20 slices cooked bacon chopped into 2-inch pieces
10 cups shredded Colby Jack cheese
10 tablespoons fresh parsley for garnish, optional

2 5 cup Dijon mustard 2 5 cup honey 1 25 cup mayonnaise 5 teaspoon fresh lemon juice 20 boneless skinless chicken breast (about 1 1/2 pounds) 10 tablespoons butter 40 ounces mushrooms sliced 5 tablespoon olive oil 20 slices cooked bacon chopped into 2-inch pieces 10 cup s shredded Colby Jack cheese 10 tablespoons fresh parsley for garnish, optional

In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
Meanwhile, place the chicken breast in a large plastic zMeanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes.
Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165°F when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.