4 chicken breasts skinless, boneless, cut into halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon cooked
1 c. Monterey Jack cheese shredded
1 c. Cheddar cheese shredded
2 tsp. fresh parsley finely chopped
Instructions
Use an electric mixer to combine the mustard,
honey, mayonnaise, and lemon juice in a small
bowl. Whip the mixture for about 30 seconds.
Place chicken in a Ziploc bag and pour in about
1/3 of the marinade. Seal the bag and press out
as much air as you can and marinate in the
refrigerator for about 2 hours.
Chill the remaining marinade until later. After
the chicken has marinated, remove chicken from
bag and discard the marinade that it has been
soaking in. Preheat the oven to 375 degrees and
heat an ovenproof frying pan large enough to
hold all four breasts and 1 Tbsp. oil over
medium heat. (If you don't have an ovenproof
frying pan, transfer the chicken to a baking
dish).
Sear the chicken in the pan for 3-4 minutes per
side or until golden brown. Remove pan from
heat but keep chicken in the pan. As the
chicken is cooking, in a small frying pan saute
the mushrooms in the butter. Brush each seared
chicken breast with a little of the honey
mustard marinade being sure to save a little
extra that you can serve on the side later with
the dish.
Season the chicken with salt, pepper and
paprika ( I am usually pretty generous with the
paprika, I love the flavor). Stack two pieces
of cooked bacon, crosswise on each chicken
breast. Spoon the sauteed mushrooms onto the
bacon, being sure to coat each breast evenly.
Sprinkle 1/4 cup Monterey Jack cheese evenly
onto each breast followed by 1/4 cup of
cheddar.
Bake the pan of prepared chicken breasts for 7-
10 minutes or until cheese is thoroughly melted
and starting to bubble. Sprinkle each breast
with 1/2 teaspoon parsley before serving. Put
extra honey mustard marinade into a small bowl
to serve on the side.
Originally Submitted
4/21/2020
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