Alice Springs Chicken Recipe

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
  • paprika
  • 8 slices bacon - cooked
  • 1 cup Monterey Jack cheese
  • 1 cup Cheddar cheese
  • 2 teaspoons parsley - finely chopped
15 mins
10 mins
25 mins
  • 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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