To make the marinade, in a bowl, combine mustard, honey, salt, and pepper. Slowly drizzle in the canola oil, whisking all the while. Set aside.

Pat the chicken breast dry and add to a zip top, plastic bag. Pour the marinade over the chicken, massage briefly, remove as much air as possible and seal the bag. Transfer the marinade to the refrigerator and allow to set for at least 4 hours, or up to overnight.

Set out chicken out at room temperature 30 minutes prior to cooking, and have ready a greased casserole dish.

Preheat the oven to 350°.

Have ready a large skillet over medium-high heat and plate lined with a paper towel. Cut the bacon in half crosswise, and place in the skillet. Cook for 5-7 minutes until browned and crispy, turning the strips half way through the cooking process. Transfer bacon to the plate.

Turn off the heat, remove the grease from the pan and wipe the pan clean.

Using a paper towel, wipe the majority of the marinade off of the chicken breasts and pat dry, leaving behind only a small trace of the marinade.  Drizzle the chicken with 1 tablespoon of canola oil and sprinkle with TAK seasoning. Rub to adhere.

Add remaining 2 tablespoons of canola oil to a large skillet over medium heat, and allow to come to temperature. Add the chicken and sear for 2 minutes, turn and sear on the other side for 2 minutes more. Do not overcrowd the pan, and sear the chicken in batches if necessary. Transfer to the prepared casserole dish.

Top each breast with a generous spoonful of honey mustard sauce, bacon strips and a large pinch of Monterey Jack cheese. Cover with aluminum foil and bake 25-30 minutes, or until cooked through. For larger chicken breasts, bake closer to 30 minutes. Remove from the oven, drizzle with more honey mustard (if desired), serve and enjoy.