Alice Springs Chicken

Two hours before you want to cook dinner:
Use an electric mixer to combine the Dijon mustard, honey, oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade till later.

Cook your bacon (I like to cook mine ahead of time, that way the grease drains off nicely before serving). Cover and set aside for use later.

Two hours later:
Preheat the oven to 375 degrees (F).

Put the 4 chicken breasts in a skillet with one tablespoon oil over medium heat. Sear the chicken 4 minutes per side or until golden brown. Remove the pan from the heat and transfer the chicken to a baking pan (9 x 13 works nicely).

Saute the sliced mushrooms in butter until the liquid is released.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in – you should toss that). Save the extra marinade to serve on the side later.

Season the chicken with salt, pepper and a dash of paprika on each breast.

Stack two pieces of cooked bacon, crosswise, on each chicken breast.

Spoon the sauteed mushrooms on top, giving each breast a nice covering of mushrooms.

Spread 1/4 cup of Monterrey Jack cheese onto each breast followed by a 1/4 cup of cheddar cheese.

Bake the pan of prepared chicken for 10 minutes in the oven or until the cheese is thoroughly melted and starts to bubble.

Sprinkle each breast with 1/2 teaspoon of parsley before serving.

Put the extra honey mustard marinade into a small bowl to serve on the side.

Pairs nicely with a side of fries or baked potato!