In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.Place 8 pieces of bacon on a baking sheet lined with foil and bake for about 15 minutes at 425 degrees F. When bacon is done (slightly crispy but not burnt, you will be baking it more later) remove from oven and set aside to cool. (This can be done well in advance)
Place chicken breasts on a large plate or small baking dish. Pour 2/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours.
Chill the remaining marinade until later.When you are ready to prepare the chicken, preheat the oven to 375 degrees F.Season the chicken with salt and pepper.Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown. (seared- you will be baking it more).Turn heat off and remove skillet.Brush each seared chicken breast with a little of the reserved extra honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.Stack two pieces of cooked bacon on each chicken breast.Spread 1/2 cup of Monterey Jack cheese into each breast.Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear.Put extra honey mustard marinade into a small bowl to serve on the side.

Serve with sliced olive with vegetable