1. Start by whisking together the Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl to create the flavorful honey mustard sauce. Reserve about a quarter cup of the sauce for serving later.

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

3. Preheat your oven to 400°F. In an oven-safe skillet over medium heat, sauté the sliced mushrooms in olive oil until they’re beautifully browned, about 5-7 minutes. Once they’re done, transfer the mushrooms to a bowl and wipe out the skillet.

4. In the same skillet, add the marinated chicken breasts (discarding the marinade) and sear them for about 5 minutes on each side until they’re golden brown.

5. 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 cheese.

6. Bake the Alice Springs Chicken in the preheated oven for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.

7. To complete the dish, garnish the Alice Springs Chicken with freshly chopped parsley. Serve the remaining honey mustard sauce on the side, allowing your guests to drizzle it over their portions as desired.