Honey Dijon Chicken

1/2 cup Dijon mustard
1/2 cup honey
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. 

Drain and discard marinade from chicken. In a large skillet over medium heat, cook chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika, top with bacon then cheeses and green onions. 
Cook over low heat, covered for 15-20 minutes until juices run clear.