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Alice Springs Chicken: copycat recipe
4-6 boneless skinless chicken breasts, pounded to 1/2 inch thickness salt and pepper to taste 6 bacon slices 1/4 cup Dijon mustard 1/3 cup honey 2 Tbsp. Mayonnaise 2 tsp onion powder 1/2 cup sliced fresh mushrooms 1 cup shredded Colby Jack cheese
Author
Nicole Burkholder
Ingredients
4-6
boneless skinless chicken breasts
pounded to 1/2" thickness (don't skip this step!)
salt and pepper to taste
6
bacon slices
cooked
1/4
cup
Dijon mustard
1/3
cup
honey
2
Tbsp
Mayonnaise
optional
2
tsp
onion powder
1/2
cup
sliced fresh mushrooms
1
cup
shredded Colby Jack cheese
Instructions
Preheat oven to 350 degrees.
Pound out chicken breasts and sprinkle with salt and pepper. Set aside.
Cook bacon in a frying pan and drain on a paper towel. Don't discard the bacon grease yet!
Add chicken breasts to the pan and saute in the bacon grease for 3-5 minutes on each side.
Remove and place in a 9x13 baking pan.
In a small bowl, mix mustard, honey and onion powder. You can add the mayo for extra creaminess, or leave it out. I enjoy it either way.
Slather each chicken breast in honey mustard sauce, then top with bacon, mushrooms and cheese.
Bake at 350 for 25-30 minutes, until chicken is cooked through and cheese is melted.