In a large resealable storage bag, combine the mustard, honey, 1 TBSP oil, garlic and lemon juice.
Add the chicken and seal the bag and toss to coat. Refrigerate for 2+ hours.
Drain and discard marinade from chicken. In a large skillet (I used electric skillet) over medium heat, brown chicken in 1 TBSP oil on all sides. Allow to cook for 20 minutes until thoroughly cooked and juices run clear.
After cooked sprinkle with salt, pepper and paprika. Remove and set aside.
In the same skillet, saute mushrooms with cooked crumbled bacon until tender. Remove to a small bowl.
Add chicken breasts to skillet, top with mushroom and bacon then top with cheeses and green onions.
Cover with lid and allow for the cheese to melt. Serve immediately.