• Preheat the oven to 400 degrees F.
• Spray a 9" x 13" baking dish with nonstick cooking spray, then add the chicken breasts and season both sides with salt and pepper. Put into your preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 165 degrees F. Remove the cooked chicken from the oven and set aside to rest.
• Meanwhile, heat a large cast iron skillet over medium heat and add the bacon. Cook bacon until crispy, then remove and cool on paper towels.
• Use a paper towel to remove all but about 1 tablespoon of bacon grease from the skillet, then add the sliced mushrooms and cook over medium heat until slightly golden. Add the butter and minced garlic and cook until the garlic is transparent, or about 2-3 minutes. Remove the mushroom and garlic mixture and place in a bowl.

How to Assemble the Chicken

• To make the honey mustard sauce, combine the Dijon mustard, honey, mayo, garlic powder, and onion powder in a small bowl. Stir until combined.
• Place the cooked chicken breasts in a 9" x 13" baking dish, then spoon the honey mustard sauce evenly over the top. Over the top of each chicken breast, add a spoonful of mushrooms and a slice of cooked bacon, then finish by sprinkling with the shredded cheese.
• Bake in the preheated 400 degree oven for about 12 minutes, or until the cheese is melted and golden brown on top.
• Remove from the oven and top with fresh chopped parsley. Serve immediately. Enjoy!