Whisk together in a small bowl the mayonnaise, honey, Dijon mustard, and lemon juice until well combined and smooth. Reserve ⅓ cup of the dressing in a separate covered container to use as a topping for the seared chicken when layering the other ingredients before serving.

Add the halved chicken cutlets to a large heavy-duty zip-top bag. Pour the remaining dressing (after ⅓ cup is removed) over the chicken. Close the bag, pressing out the excess air, and massage the dressing into the chicken to completely coat. Allow the chicken to marinate for 30 minutes at room temperature while preparing the remaining ingredients.

In a large (12-inch) heavy-duty oven-safe skillet (cast iron works well for this recipe) over medium-low heat, cook the bacon strips for 12-18 minutes or until the fat has rendered and bacon is crispy. Be careful to not allow your bacon to burn. You want it to have a slight chew. If your bacon strips are quite large, you may need to cook the bacon in two batches to avoid overcrowding the pan and to allow for even crisping. Transfer the crisped bacon to a paper-towel lined plate to drain the excess grease.

Preheat the oven to 375°F. This can be done when the bacon is nearing the end of its cook time and while preparing the rest of the ingredients.

Pour all the bacon drippings (about ¼ to ⅓ cup depending on how much your brand of bacon renders) into a heatproof bowl and set aside. Wipe out any excess browned bits from the skillet and set the skillet aside. You will use this skillet to sear the chicken once done marinating.

In a medium skillet over medium-high heat, add 1 tablespoon of the reserved bacon drippings to the hot skillet. Add the sliced mushrooms, minced garlic, ¼ teaspoon salt, and ¼ teaspoon black pepper to the skillet. Cook for 2-3 minutes, stir in the chicken stock and continue to cook for an additional 2-3 minutes or until the mushrooms are tender and almost all the liquid has evaporated from the skillet. Remove the skillet from the heat to stop the cooking while cooking the chicken.

Pour off any excess marinade from the chicken cutlets and season both sides with the remaining ½ teaspoon salt, ¼ teaspoon black pepper, and paprika.

Return the large heavy-duty skillet (used to cook the bacon) back to the stove over medium-high heat. Add 2 tablespoons of the reserved bacon drippings to the hot skillet. Place the marinated and seasoned chicken cutlets into the hot skillet in a single layer.

Cook and sear the chicken for 3-4 minutes on each side or until golden brown.

Turn off the heat to the skillet while adding the layers to the seared chicken cutlets to prevent overcooking the chicken.

Spoon 2 teaspoons of the reserved honey-mustard sauce over each of the seared chicken cutlets.

Top each of the cutlets with a quarter of the cooked mushroom slices. Spread out the mushroom slices so they are in an even layer and not mounded in the center of the chicken.

Place two slices of the reserved crisped bacon in a criss-cross onto the top of the sliced mushroom layer for each chicken cutlet.

In a small bowl, gently mix together the shredded Monterey Jack and mild cheddar cheeses. Add a ¼ cup of the blended cheeses to the top of the bacon pieces on each chicken cutlet.

Transfer the skillet to the center rack of the preheated oven for 10-12 minutes to allow the cheese to melt but not brown.

Carefully remove the skillet from the oven, allow the chicken to rest in the skillet for 3-4 minutes before garnishing with the chopped fresh parsley and serving.