Honey Mustard Sauce

1. In a medium bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until well combined.
2. Season with salt and pepper to taste.
3. Reserve half the sauce for serving and use the other half for marinating.

Main Dish

1. Pound chicken breasts to even thickness (about 1/2 inch).
2. Place chicken in a shallow dish and coat with half of the honey mustard sauce. Cover and refrigerate for at least 2 hours or overnight.
3. Cook bacon in a large skillet until crispy. Remove to paper towels to drain, then crumble into pieces.
4. In the same skillet, melt butter and add sliced mushrooms. Sauté until golden brown, about 5-7 minutes. Remove and set aside.
5. Preheat grill or grill pan to medium-high heat.
6. Remove chicken from marinade, discarding used marinade.
7. Season chicken with garlic powder, salt, and pepper.
8. Grill chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
9. Top each chicken breast with:
   • Sautéed mushrooms
   • Crumbled bacon
   • Equal portions of Monterey Jack and Cheddar cheese
10. Cover grill or place under broiler until cheese melts, about 2-3 minutes.
11. Serve immediately with remaining honey mustard sauce.