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diane welter on 2.13.2014
This was delish! I used a course-grind mustard and Neuske’s smoked bacon. I doubled the sauce as I cooked six chicken breasts. Family loved it!
Alice Springs Chicken
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Description
Everything is better with bacon and cheese, right?
Ingredients
- 4 whole Boneless Skinless Chicken Breasts, Pounded To 1/2 Inch Thickness
- Seasoning Salt (I Make My Own, But Any Brand Will Do)
- ¼ cups Mustard
- ⅓ cups Honey
- 2 Tablespoons Mayonnaise
- ½ Tablespoons Dried Onion Flakes
- 1 Tablespoon Cooking Oil
- 6 slices Cooked Bacon, Crumbled
- 1 cup Fresh Sliced Mushrooms
- 2 cups Shredded Colby-jack Cheese
Preparation
Put the pounded chicken breasts onto a plate. Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Set aside. Preheat oven to 350°F.
Heat the oil in a large skillet over medium heat. Pull the chicken out of the refrigerator and unwrap it. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to an 11×7-inch baking dish.
Spoon the honey mustard onto each breast, then layer each piece with the mushrooms, sprinkle on the crumbled bacon and shredded cheese.
Bake in a 350°F oven for 20-25 minutes, or until cheese is melted and chicken is done.
Adapted from Six Sisters Stuff.
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Meg Gillette on 2.10.2014
Very good! I used my broiler to brown the chicken first, so one less pan to clean, plus no spatter on the cooktop. P.S. I keep crumbled bacon in my freezer, so that when a recipe calls for it, it’s one less step, (mess), to deal with! Thanks Rina!