Thoroughly combine mustard, honey, oil and lemon juice in small bowl. Place the chicken breasts on a plate and sprinkle both sides lightly with the seasoned salt. Pour about 1/3 of marinade over the chicken breasts and marinate (covered) in the refrigerator, for about 2 hours, turning once or twice. Chill remaining marinade until later.

Preheat oven to 375°. Fry bacon until crisp, drain, crumble and set aside. Discard all but a small amount of bacon drippings and sauté mushrooms for a few minutes. Remove mushrooms and set aside.

Re-heat the remaining drippings left in the skillet using medium heat. (If necessary, add 1 teaspoon oil.) Sear the chicken in pan for 3-4 minutes per side or until golden brown. Remove and place in a casserole dish, which has been sprayed with cooking spray.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save at least one-half to serve as a side. Cover the breasts with the cooked bacon. Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly. Combine the two cheeses and spread evenly over the chicken.

Bake 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve as a dipping sauce.

Note: if not using peppered bacon, add some pepper, to taste, before covering with the bacon.