I make this recipe every 3 -4 months because it is a little bit more expensive and takes a little more time to put together. It is well worth the extra time though.
Alice Springs Chicken (Original copy cat recipe link)
- 4 boneless skinless chicken breasts, 1/2 ” thick
- 1/4 -1/2 c. honey mustard
- 6 slices bacon, sliced in half
- 1⁄2 teaspoon seasoned salt
- 1 cup sliced mushrooms, drained
- 3 cups shredded colby or monterey jack cheese
- parsley, optional
Preheat oven to 400.
Season chicken breast with seasoned salt and set aside.
Fry bacon to a crisp and drain. (You can use some of the bacon grease to add flavor to the chicken while cooking.)
Cook chicken breasts in a skillet over medium with just enough oil/grease to prevent sticking.
Cook on both sides until a slight browned and cooked in the middle but not dry.
Remove from pan and place in a 9 x 13 dish.
Spread honey mustard on the chicken, cover with a layer of mushrooms, three pieces of bacon and sprinkle with shredded Colby/jack cheese.
Bake about 15 minutes or until cheese is melted.
Sprinkle with parsley and extra honey mustard.