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Alice Springs Chicken Recipe

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This recipe for Alice Springs Chicken, by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Gorringe
Added: Saturday, May 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Dijon mustard
1 cup honey
1 Tbsp olive oil
1 tsp lemon juice
4-6 boneless skinless chicken breast halves
1 Tbsp olive oil
2 cups sliced mushrooms
2 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 lb bacon, cooked
3 cups sharp cheddar or Mexican blend cheese, shredded

Directions:
Directions:
Whisk mustard, honey, 1 Tbs oil and lemon juice together.
Put chicken in a gallon ziplock bag. Pound to tenderize. Pour 1/2 mustard mixture over chicken in bag and refridgerate for 2 hours (or longer).
Chill remaining marinade to serve with chicken.
After marinating chicken, preheat oven to 375.
Heat butter in a frying pan add mushrooms, salt and pepper and saute until golden. Put in a bowl and set aside.
Heat oil in same frying pan. Heat and sear chicken on both sides, seasoning with salt and pepper. Put seared chicken in a 9x13 pan.
Top with bacon, mushrooms and cheese.
Cover pan with foil and bake 10 minutes or until cheese is melted and bubbly.
Serve with reserved honey mustard marinade.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Something different to do with chicken. It's become a favorite at our house.

 

 

 

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