Alice Springs Chicken Recipe
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Chicken breasts with bacon, mushrooms and melted cheese. People of all ages will enjoy this melt-in-your mouth dish.
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1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 boneless, skinless, chicken breasts
1 tablespoon vegetable oil
2 cups mushrooms - sliced
2 tablespoons butter
salt and pepper
8 slices bacon - cooked
1 cup Monterey Jack cheese
1 cup Cheddar cheese
2 teaspoons parsley - finely chopped
Using an electric mixer, combine mustard, honey, oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts; cover and marinate them in the refrigerator for about 2 hours.
Chill remaining marinade until later.
After the chicken has marinated, preheat oven to 375 degrees F.
Heat oil in an ovenproof frying pan (large enough to hold all four breasts) over medium heat. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat.
As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved marinade (not the portion the chicken marinated in). Save a little extra to serve as a side.
Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 of the cheeses onto each breast. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.
Sprinkle each chicken breast with 1/2 teaspoon parsley
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