Alice Springs Chicken

By TrayH

Moist chicken breast and bacon smothered in mushrooms, melted Monterey Jack & Cheddar cheeses & a honey mustard sauce... what could be better?

Ingredients

• 1 cup Dijon mustard
• 1 cup honey
• 1 tablespoon canola oil
• 1 teaspoon lemon juice
• 4 -6 boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 12 slices bacon, cooked
• 1 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded cheddar cheese
• 2 teaspoons chopped fresh parsley

Preparation

Step 1

With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.

Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.

Chill remaining marinade to serve with chicken.

After marinating chicken, preheat oven to 375°F.

In an oven-proof skillet large enough to hold all chicken breasts, heat 1 tbls of oil over medium heat. (If you don't have oven-proof skillet, transfer chicken to baking dish after searing) Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove from heat but keep chicken in pan.

Meanwhile in frying pan add butter and saute mushrooms.

Brush each chicken breast with a little of the reserved honey mustard marinade (NOT the portion that the chicken soaked in), being sure to reserve a little extra to serve on the side later.

Season chicken breasts with salt, pepper and paprika.

Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.

Bake the pan of prepared chicken in oven for 7-10 minutes or until cheese is thoroughly melted and bubbly. Sprinkle with parsley and serve with reserved honey mustard marinade.