Cut bacon in pieces. Chop green peppers and onions. In large skillet, saute with ham, mushrooms, green peppers and onions. Remove from pan and set aside. Fillet chicken breasts and then halve the fillets. In same skillet, add chicken and enough water to just cover it. Add bouillon and stir until dissolved. Add salt and pepper. Cook on high until water starts to boil then lower heat for 15 minutes, turning every 5 to 7 minutes. Spoon vegetable mixture over chicken and continue cooking another 5 minutes or until chicken is tender and most of the liquid has evaporated. Place cheese on top of chicken and vegetables. Cover until cheese is melted. Serve with Hollandaise Sauce (Which is another recipe).