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Alice Springs Chicken
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Recipe Information
Source:
Lisa

Serves/Makes:4

Ingredients
  • Honey Mustard Marinade:
  • 1/2 cup (125 ml) Creamy Dijon Mustard (can use Hellman's Dijonnaise creamy Dijon mustard)
  • 1/2 cup (125 ml) honey
  • 1-1/2 tsp (7 ml) vegetable oil
  • 1/2 tsp (2 ml) lemon juice
  • Chicken:
  • 4 boneless chicken breast skinned
  • 1 can sliced mushrooms (drained)
  • 3/4 tsp (4 ml) seasoned salt
  • 6 slices peppered bacon
  • 1 cup (225 ml) Monterey Jack cheese (or Queso baby jack cheese)
  • 1 cup (225 ml) reduced fat cheddar cheese
  • 2 tsp (10 ml) parsley flakes
Preparation
  • Thoroughly combine mustard, honey, oil and lemon juice in small bowl.
  • Place the chicken breasts on a plate and sprinkle both sides lightly with the seasoned salt.
  • Pour about 1/3 of marinade over the chicken breasts and marinate (covered) in the refrigerator, for about 2 hours, turning once or twice.
  • Chill remaining marinade until later.
  • Preheat oven to 375 degrees (200 C.).
  • Fry bacon until crisp, drain, crumble and set aside.
  • Discard all but a small amount of bacon drippings and saut mushrooms for a few minutes.
  • Remove mushrooms and set aside.
  • Re-heat the remaining drippings left in the skillet using medium heat. (If necessary, add 1 tsp (5 ml) oil.)
  • Sear the chicken in pan for 3-4 minutes per side or until golden brown.
  • Remove chicken and place in a casserole dish, which has been sprayed with cooking spray.
  • Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save at least one-half to serve as a side.
  • Cover the breasts with the cooked bacon.
  • Spoon the saut ed mushrooms on the bacon, being sure to coat each breast evenly.
  • Combine the two cheeses and spread evenly over the chicken.
  • Bake 10 minutes or until the cheese is thoroughly melted and starting to bubble.
  • Sprinkle each chicken breast with 1/2 tsp (2 ml) parsley before serving.
  • Place extra marinade in small bowl to serve as a dipping sauce.
  • Note: if not using peppered bacon, add some pepper, to taste, before covering with the bacon.
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