Ruby River Smothered Chicken

Ok, so I really wanted to find this recipe after having at the restaurant a few months back. Unfortunately it wasn't anywhere to be found on the Internet. So, I think that I may have been able to duplicate pretty close on my own. This is a picture of how it turned out, I totally cheated on my side dish and used rice-a-roni and added frozen peas. (maybe I have watched a little too much Rachel Ray, you can dress anything up with frozen peas. LOL) Sauce:
1/4 cup honey
1/4 cup Dijon mustard

Mix together and heat through, set a side.

3 chicken breasts pounded 1/4 in thin
1/3 lb. bacon diced
1 cup mushrooms sliced
1/2 cup cheddar shredded
1/2 cup Monterrey jack or mozzarella shredded

Saute' bacon and mushrooms, set aside. Cut chicken into three inch pieces and season with salt and pepper. Cook in same pan as bacon in the bacon drippings. When both sides are golden brown and the chicken is cooked through, top each piece with bacon, mushrooms and cheeses. Cover pan with a lid until cheese is melted. Serve chicken on a bed of the honey-dijon sauce.