Combine mustard, honey, corn syrup, and mayonnaise in a mixing bowl. Whisk the mixture until it achieves a smooth consistency, ensuring there are no lumps. The amount of corn syrup can be adjusted based on the sharpness of the mustard or personal preference.

Gently massage the chicken breasts with the McCormick Season All. Set aside, allowing the chicken to marinate for approximately one hour.

In a separate pan, fry the bacon until it achieves a crisp texture. Once done, drain the excess fat and set the bacon aside.

In a skillet, sauté the chicken breasts over medium heat, using a minimal amount of oil to prevent the chicken from adhering to the pan. The chicken should be cooked on both sides until it takes on a light golden hue and is thoroughly cooked in the center without being overly dry.

Once cooked, remove the chicken from the skillet and place them on a clean surface.

Generously apply the honey mustard sauce onto each chicken breast.

Adorn each chicken breast with a proportionate layer of sliced mushrooms, followed by three bacon slices.

Carefully cover each chicken breast with the shredded Colby-Jack cheese in an even layer.

Transfer the chicken to a pre-heated oven set at 350°F. The chicken should remain in the oven until the cheese has melted thoroughly.

Once done, garnish with chopped parsley and serve promptly with additional honey mustard sauce on the side.