Step 1

Whisk the mayonnaise, honey, and yellow and Dijon mustards in a bowl until well combined. Reserve half and use the other half for marinating the chicken.

Step 2

Pound the chicken breasts to even thickness. Place them in a dish, pour half of the honey mustard mixture over them, and toss to coat. Refrigerate and marinate them for at least 2 hours or overnight.

Step 3

Cook the bacon in a skillet until crispy, then remove it, drain it on paper towels, and crumble it once cooled.

Step 4

In the same skillet, cook the mushrooms in the bacon grease until they're soft and browned. Set them aside.

Step 5

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and season it with salt and pepper.

Step 6

Cook it for about 5-7 minutes on each side or until it's fully cooked (internal temperature should reach 165 degrees Fahrenheit).

Step 7

Preheat your oven to broil. Place the cooked chicken in a baking dish. Spoon the reserved honey mustard sauce over, and top with mushrooms, bacon, and shredded cheese.

Step 8

Broil it for 3-4 minutes or until the cheese is melted and bubbly.

Step 9

Let the chicken rest for 5 minutes before serving.

Step 10

Serve it hot and enjoy!