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Alice Springs Chicken
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  • 4 skinless, boneless breast halves
  • 1 Tbsp (15 ml). vegetable oil
  • 2 cups (475 ml) sliced mushrooms
  • 2 Tbsp (30 ml). butter
  • salt, pepper & paprika
  • 8 slices bacon, cooked
  • 1 cup (225 ml) shredded Monterey Jack cheese
  • 1 cup (225 ml) shredded Cheddar cheese
  • 2 tsp (10 ml). fresh parsley, finely chopped (opt)
  • Honey-mustard marinade:
  • 1/2 cup (125 ml) Dijon mustard
  • 1/2 cup (125 ml) honey
  • 1-1/2 tsp (7 ml). vegetable oil
  • 1/2 tsp (2 ml). lemon juice
  • Marinade:
  • With electric mixer, in small bowl, combine mustard, honey, oil & lemon juice. Whip about 30 seconds.
  • Pour about 2/3 of marinade over chicken. (You will later discard this marinade).
  • Marinate, covered, in refrigerator about 2 hours.
  • Chill & reserve unused marinade.
  • After marinating, preheat oven to 375 degrees (200 C.).
  • Heat ovenproof frying pan (large enough to hold chicken) and 1 Tbsp (15 ml). oil over medium heat. (if you don't have skillet, use baking dish).
  • Sear chicken for 3-4 minutes per side or until golden brown.
  • Remove pan from heat.
  • Keep chicken in pan.
  • While the chicken is cooking, saute mushrooms in butter in small skillet.
  • Brush each seared breast with a little of reserved marinade. (Save some to serve on the side).
  • Season chicken with salt, pepper and dash of paprika.
  • Place 2 pieces of cooked bacon on chicken in an X fashion. Spoon sauteed mushrooms evenly over bacon.
  • Spread 1/4 cup (60 ml) Jack cheese over bacon.
  • Follow with 1/4 cup (60 ml) cheddar.
  • Return to oven for 7-10 minutes or until cheese is melted and starting to bubble.
  • Sprinkle with parsley (opt.)
  • Serve with honey mustard marinade on side.
Recipe from Top Secret Recipes book by Todd Wilber.

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