To prepare the chicken cut as if you are butterflying, but cut all the way through to create two thinner chicken breasts. This will give you six pieces of chicken. Add the chicken to a plastic bag or marinade pan.

In a small bowl whisk the honey mustard and steak marinade together, pour over the chicken, and marinate in the fridge for at least one hour, or up to 24 hours.

When ready to prepare preheat the oven to 375 degrees F.

Heat a grill or grill pan to medium heat, approximately 400 degrees F. Spray the grill with cooking oil and carefully add the marinated chicken to the grill. Cook the chicken 3-4 minutes on each side. You are not going to cook the chicken all the way through, it will finish cooking in the oven, this step is to get a nice sear on the outside.

While the chicken is cooking add 1 tablespoon of butter to a large pan over medium heat. Sauté the sliced mushrooms, occasionally stirring until tender, this takes about 8 minutes.

To assemble the chicken place the grilled chicken in a baking dish.

Stir together the honey mustard sauce, paprika, and garlic powder. Spread the sauce over each piece of chicken.

Top the chicken with the sautéed mushrooms, crispy bacon, and shredded cheese.

Cover the dish with foil and bake the chicken for 20 minutes.

Remove the chicken from the oven and check the thickest part to make sure it registers 165 degrees F.

Top the chicken with green onions if desired.