Place chicken breasts in a small baking dish. Pour about a cup of the marinade over the chicken, making sure all the chicken has been coated. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
Chill the remaining marinade until later.
When ready, preheat the oven to 375°F.
To a large oven-safe skillet over medium-high heat, add oil. When the oil is hot, sear the chicken in the pan for 3-4 minutes per side, or until golden brown. The chicken will not be completely cooked through at this point; you will be cooking it more in the oven.
Remove the skillet from the heat. Brush the tops of each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
Add two pieces of cooked bacon on top of each chicken breast. Then, add ½ cup of shredded cheese to each.
Bake the chicken for 8-10 minutes, or until the cheese is thoroughly melted and chicken juices run clear. Chicken is fully cooked when it reaches an internal temperature of 165°F.
Serve chicken garnished with parsley and with a small bowl of extra honey mustard marinade.