Alice Springs Chicken
A flavorful restaurant-inspired dish featuring juicy chicken breasts, crispy bacon, melted cheese, and a tangy honey mustard sauce. Perfect for family dinners or special occasions.
Equipment
- Skillet
- Baking Dish
- Mixing Bowl
- Whisk
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 6 strips bacon cooked until crispy
- 1 cup sliced mushrooms
- 1 1/2 cups shredded cheddar and Monterey Jack cheese or cheese of choice
- 2 tbsp olive oil or butter for cooking
Honey Mustard Sauce
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp mayonnaise
- 1 tsp fresh lemon juice
- to taste salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- Heat a skillet over medium-high heat, add olive oil or butter, and sear the chicken breasts for 2-3 minutes per side until golden brown. Remove from heat.
- In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice to make the honey mustard sauce.
- In the same skillet, cook the bacon strips until crispy, then place on a plate lined with paper towels.
- Using the bacon drippings, sauté the sliced mushrooms for about 5 minutes until golden and tender.
- Place the seared chicken breasts in a baking dish. Spread honey mustard sauce over each piece.
- Layer each chicken breast with crispy bacon, followed by sautéed mushrooms, and finally top with shredded cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven, let rest for 5 minutes, then serve hot with your favorite sides.
Notes
For a keto-friendly version, replace honey with a low-carb sweetener. For extra crispiness, broil the dish for 1-2 minutes at the end of baking.