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
boneless skinless chicken breasts
pounded to 1/2" thickness (don't skip this step!)
salt and pepper to taste
sliced fresh mushrooms
shredded Colby Jack cheese
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.
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