Alice Springs Chicken

By bberens22

These delicious baked chicken breasts are sure to satisfy with a honey mustard marinade and added bacon, mushrooms and cheese to top it off.

Ingredients

• Honey Mustard Marinade:
• 1/2 cup Grey Poupon Dijon mustard
• 1/2 cup honey
• 1 1/2 teaspoons vegetable oil
• 1/2 teaspoon lemon juice
• Chicken:
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 2 cups mushrooms, sliced
• 2 tablespoons butter
• Salt and pepper to taste
• Dash Paprika
• 8 slices peppered bacon, cooked
• 1 cup Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 2 teaspoons fresh parsley, finely chopped

Details

Servings 4
Cooking time 30mins
Adapted from justgetoffyourbuttandbake.com

Preparation

Step 1

Using an electric mixer, combine mustard, honey, oil and lemon juice in a small bowl. Whip for about 30 seconds. Pour 2/3 of marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill remaining marinade and set aside for serving.

After the chicken has marinated, preheat oven to 375°F.

Heat an ovenproof frying pan large enough to hold all four breasts with 1 teaspoon of oil over medium heat. If you don’t have an ovenproof skillet, you can transfer the chicken to a baking dish for the baking. Discard excess marinade.

Sear chicken in pan for 3 to 4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan if using an ovenproof skillet. If using a baking dish, transfer the chicken.

Brush each chicken breast with some of the chilled honey mustard marinade, saving the remaining sauce for serving. Season chicken with salt, pepper, and a dash of paprika.

Sauté sliced mushrooms in butter in a small frying pan.

Stack two pieces of cooked bacon, crosswise, on each chicken breast.

Spoon sauteed mushrooms over the bacon, being sure to coat each breast evenly.

Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup cheddar.

Bake 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.

Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side