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Alice Springs Chicken

This delicious, better-than-the-original you're thinking of, made-from-scratch dinner is exactly what needs to be added to your rotation!
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Servings 4 people

Ingredients
  

Marinade

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup mayo
  • 1 tsp fresh lemon juice

Chicken

  • 4 boneless skinless chicken breasts
  • 2 tbsp butter
  • 8 oz mushrooms
  • 1 tbsp olive oil
  • 4 slices bacon
  • 1 block Colby Jack cheese
  • 3 tsp garlic powder
  • 2 tsp minced onion
  • 1 tsp onion powder
  • salt and pepper

Instructions
 

  • Combine your marinade in a small bowl, mix until smooth. Reserve 1/4-1/3 cup in the fridge, pour the rest over the chicken and marinate. Minimum of 1 hour, overnight preferred.
  • Preheat your oven to 400.
  • Heat a large oven proof pan (cast iron is what I use), once heated, add butter and then mushrooms. Add spices to mushrooms and cook until juices release. Remove and set aside. Next add bacon to the pan and cook until crispy but not overdone. Set aside with mushrooms.
  • Add marinated chicken to the pan with the bacon grease, adding olive oil if necessary. Cook on each side at least 4 minutes, until golden brown. While chicken is cooking, shred your cheese.
  • Once chicken is cooked on both sides, top with leftover marinade, sauteed mushrooms, bacon and shredded cheese. Put into the preheated oven and cook until chicken reaches 160, take out and let rest 3-4 minutes before serving.

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