Mix all the marinade ingredients together in a small bowl, reserve 1/2 cup for dipping sauce. Place chicken breasts in a zipper freezer bag and pour in the remaining marinade. Place in the refrigerator and marinate at least 2 hours, preferably overnight.
Preheat oven to 400 degrees F. Melt butter in a large oven-proof skillet over medium heat. When butter foams, add the sliced mushrooms and cook until the liquid is evaporated and the mushrooms are browned; remove from the pan and set aside.
In the same skillet, add the olive oil over medium-high heat. Remove chicken from the marinade, letting excess drip off. Discard the marinade.
Place chicken in the skillet and let it brown—do not move it—this will take about 5 minutes. Turn the chicken and brown the other side without moving it.
Distribute the mushrooms evenly on top of each chicken breast. Mix the cheeses together and divide evenly over the top of each chicken breast. Distribute bacon evenly on top.
Place skillet in preheated oven and cook for about 10 minutes, or until cheese is melted, bacon begins to crisp and the internal temperature is 160 degrees F.