Alice Springs Chicken
Recipe GLPR16f05095179ca7
A restaurant-inspired chicken dish featuring seared boneless chicken breasts topped with mushrooms, crispy bacon, melted cheeses, and a tangy honey-mustard sauce. The chicken is marinated in a Dijon-honey mixture, then seared until golden and finished in the oven with sautéed mushrooms, bacon, and a blend of Monterey Jack and Cheddar cheese. Served with the reserved honey-mustard sauce on the side and fresh parsley garnish.
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Ingredients
1/2 cup Dijon mustard
1/2 cup honey
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
4 boneless, skinless chicken breast halves
Salt and black pepper to taste
1 tablespoon butter
8 ounces sliced mushrooms
4 slices bacon, cooked
6 ounces shredded Monterey Jack cheese
6 ounces shredded Cheddar cheese
Fresh parsley, chopped, for garnish
Directions
In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and fresh lemon juice until well combined.
Divide the mustard-honey sauce in half. Transfer one half to another small bowl, cover, and refrigerate until serving time.
Place the chicken breasts in a large resealable plastic bag and pour the remaining mustard-honey sauce over them. Seal the bag, massage gently to coat all pieces evenly, and refrigerate for at least 2 hours.
Preheat your oven to 400°F.
In a small skillet over medium heat, melt the butter. Add the sliced mushrooms and cook, stirring occasionally, for 7 to 10 minutes until they are tender and just beginning to turn golden brown. Set aside.
Heat a large skillet or grill pan to medium-high heat.
Remove the chicken from the marinade, allowing excess sauce to drip back into the bag. Season each piece lightly with salt and black pepper.
Place the chicken breasts in the hot skillet and sear for approximately 4 minutes until the bottoms are golden brown. Flip each piece and sear the other side for another 4 minutes until golden. The goal is to develop a golden crust on the exterior while leaving the inside still raw.
Transfer the seared chicken to an oven-safe baking dish. Divide the cooked mushrooms evenly and spoon over each chicken piece. Break each piece of cooked bacon in half and arrange over the mushrooms. Distribute the shredded Monterey Jack and Cheddar cheese evenly over each piece of chicken.
Place the baking dish in the preheated 400°F oven and bake for approximately 10 to 15 minutes, until the internal temperature of the thickest part of the chicken reaches 165°F and the cheese is completely melted and lightly golden.
Remove from the oven and transfer each chicken breast to a serving plate. Spoon the reserved honey-mustard sauce over or alongside the chicken.
Garnish with fresh chopped parsley and serve immediately.
