Mix the ingredients for the sauce until well blended. Remove ¼ cup and refrigerate until serving.

Place the chicken into a casserole dish or plastic bag. Add the chicken and the remaining marinade to the dish or bag. Cover (or seal) and refrigerate for 2 hours or overnight.

When ready to cook: Preheat the oven to 400 degrees.

In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon and place on paper toweling to drain.

Add the mushrooms to the skillet and cook until browned on both sides, stirring often. Remove the mushrooms and set aside.

Carefully wipe the excess grease from the skillet. Add the olive oil.

Remove the chicken from the marinade and carefully place it in the skillet. Cook the chicken for 5 minutes, or until golden brown, without moving the chicken. Flip and brown on the second side.

Arrange the mushrooms over the chicken and top with the shredded cheese.

Bake in the oven for 15 minutes or until the chicken is cooked through.

Before serving, sprinkle the chicken with bacon and parsley. Serve with the reserved sauce.