1. Prepare the Sauce: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice to create the delectable honey mustard sauce. Reserve about 1/4 cup of the sauce for serving.

2. Marinate the Chicken: Place the chicken breasts in a resealable bag, pour in the remaining honey mustard sauce, seal the bag, and refrigerate for at least 30 minutes (or up to overnight) to allow the flavors to infuse the chicken.

3. Sauté the Mushrooms: Preheat your oven to 400°F. In an oven-safe skillet over medium heat, add the olive oil and sauté the mushrooms until they’re nicely browned, about 5-7 minutes. Transfer the mushrooms to a bowl and wipe out the skillet.

4. Sear the Chicken: In the same skillet, add the marinated chicken breasts (discard the marinade) and sear them for about 5 minutes per side until they’re golden brown.

5. Assemble and Bake: Place the seared chicken breasts in the oven-safe skillet or transfer them to a baking dish. Spread a little of the reserved honey mustard sauce over each chicken breast, then top them with the sautéed mushrooms, chopped bacon, and shredded Colby-Jack cheese.

6. Bake to Perfection: Pop the dish in the preheated oven and bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.

7. Finish and Serve: Garnish the Alice Springs Chicken with chopped fresh parsley, and serve the remaining honey mustard sauce on the side for dipping.