Stovetop Chicken and Stuffing

1 pkg corn bread stuffing mix
1/2 cup flour
1 t. salt
1 t. ground mustard
4 boneless, skinless chicken breast halves (6 oz. each)
1 T. canola oil
1 can cream of mushroom soup
2/3 cup chopped onion
2/3 cup milk
2 T. crumbled cooked bacon
2 cans cut green beans, drained
1/2 cup shredded Monterey Jack cheese

Prepare stuffing mix according to package directions. Meanwhile, in a large resealable bag, combine the flour, salt, and mustard. Add chicken and shake to coat. In a large skillet, cook chicken in oil for 2-3 minutes on each side until golden brown. In a large bowl, combine the soup, onion, milk, and bacon; stir in green beans. Pour over chicken; top with stuffing. Cover and cook for 7 minutes. Sprinkle with cheese; cook 3-4 minutes longer or until heated through and cheese is melted.