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In a bowl, mix together mustard, honey, corn syrup, and mayonnaise. Whisk until smooth, making sure there are no lumps. Adjust the corn syrup to suit your taste or to balance the mustard's sharpness.
Season the chicken breasts evenly with McCormick Season All. Let them marinate for about one hour to infuse the flavors.
Fry the bacon until crispy, drain the excess fat, and set aside.
In a skillet over medium heat, sauté the chicken breasts with a bit of oil to prevent sticking. Cook each side until golden brown and fully cooked in the center, ensuring they remain juicy.
Remove the chicken from the skillet and arrange on a clean surface.
Generously brush each chicken breast with the prepared honey mustard sauce.
Layer each breast with sliced mushrooms, then top with three pieces of bacon.
Cover each chicken breast with an even layer of shredded Colby-Jack cheese.
Bake in a pre-heated oven at 350°F until the cheese is fully melted.
Garnish with chopped parsley and serve immediately, offering extra honey mustard sauce on the side for dipping.