ALICE SPRINGS CHICKEN, Tika’s version

ALICE SPRINGS CHICKEN

Outback copycat I’ve seen more than one confusing recipe out there for this outstanding chicken dish. This is my version, which we had tonight and it was SOOOO good!

HONEY MUSTARD MARINADE:1/2 cup Grey Poupon Dijon mustard (I used Gulden’s Spicy Brown and it was spectacular) 1/2 cup honey 1 1/2 tsp vegetable oil 1 tsp lemon juice

CHICKEN:

8 slices bacon, cooked

2 cups sliced mushrooms

1 large onion, sliced from top to bottom

4 skinless boneless chicken breasts 1 tbsp butter pepper, paprika, garlic powder 1 cup shredded Monterey Jack cheese 1 cup shredded Cheddar cheese 2 tsp chopped parsley

PREPARATION: Pour 2/3 of the marinade over the chicken, refrigerate for 2 hours.

In large ovenproof frying pan (I used a large cast iron skillet), fry bacon until crisp and remove.  Pour off most of grease.  Sautee onions and mushrooms until tender. Remove to small bowl.

In same pan, sear chicken in 1 TBSP butter for 3 -5 min per side. Season with spices while cooking.

Brush chicken with honey mustard marinade, reserve a little of it. Bake chicken at 350* in covered pan for 25 minutes.  (I use a piece of foil).

Divide bacon evenly over chicken, and top with onions and mushrooms.  Sprinkle cheese on top, and return to oven uncovered, until cheese is nicely melted.  Should take only 5 minutes. Sprinkle with parsley. Pour warmed leftover sauce over the chicken.

ALICE SPRINGS CHICKEN WITH A SWEET POTATO SIDE

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By Tika for CHEW WANNA EAT?