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Alice Springs Chicken Recipe

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This recipe for Alice Springs Chicken, by , is from Clear Creek Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharyn Hase

Category:
Category:

Ingredients:  
Ingredients:  
Honey Mustard Marinade:

½ cup Dijon Mustard
½ cup Honey (or more to taste)
1 ½ teaspoons of vegetable oil
½ teaspoons of lemon juice.

Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (optional)
2 tablespoons butter
Salt Pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack Cheese
1 cup shredded Cheddar Cheese
2 teaspoons finely chopped fresh parsley (optional).

Directions:
Directions:
Use an electric mixer to combine the Dijon mustard, honey, oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade for later.
After the chicken has marinated, preheat the oven to 375° and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (I use cast iron, but if you don’t have an ovenproof skillet, transfer the chicken into a baking dish for baking.) Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove pan from heat, but keep the chicken in the pan.
As the chicken is cooking, in a small frying pan sauté the sliced mushrooms in the butter.
Brush each seared chicken breast with a little of the reserved honey mustard, being sure to save a little extra for dipping.
Season the chicken with salt and pepper.
Stack two pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sautéed mushrooms onto the bacon.
Spread ½ cup of Monterey Jack cheese onto each breast followed by ¼ cup of cheddar.
Bake the pan of chicken for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
Sprinkle each breast with ½ teaspoon of parsley before serving.

 

 

 

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