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Ingredients
| Dijon mustard: 1 cup |
| honey: 1 cup |
| canola oil - for salads, woks and light frying: 1 Tbl |
| lemon juice: 1 tsp |
| chicken breasts: 6 breasts |
| vegetable oil: 1 Tbl |
| white mushrooms (sliced): 2 cups |
| salted butter: 2 Tbl |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| paprika: 1/2 tsp |
| bacon: 12 strips (cooked) |
| mexican blend cheese: 3 cups (shredded) |
| parsley (chopped): 2 tsp (fresh) |
Now This is Alice Springs Chicken
Credit: Food.com
User rating:
-
Prep Time
180 min -
Cook Time
20 min -
Servings
5 serving(s)
Tags
- With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
- Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
- Chill remaining marinade to serve with chicken.
- After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
- Transfer chicken to oven safe pan and brush with marinade.
- Meanwhile in frying pan add butter and saute mushrooms.
- Season chicken breasts with salt and peppers.
- Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
- Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.