Alice Springs Chicken
Honey Mustard Marinade
- 1 cup Grey Poupon Dijon Mustard
- 1 cup honey
- 1 tablespoon vegetable oil
- 1 teaspoon lemon juice
______________________________________
- 4 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms
- 2 tablespoons butter
- salt and pepper
- paprika
- 8 slices bacon, cooked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 2 teaspoons finely chopped fresh parsley
- -Combine the 4 marinade ingredients in a small bowl.
- -Pour about 1/2 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator
- for about 2 hours. Chill the remaining marinade until later.
- After the chicken has marinated:
- -Preheat the oven to 375 degrees F.
- -Heat the oil over medium heat in an ovenproof frying pan large enough to hold all four breasts. You can
- omit the oil if you are using a non-stick frying pan.
- -Sear the chicken in the pan for 4 minutes per side or until golden brown. Remove the pan from the heat,
- but keep the chicken in the pan. (If you don't have an ovenproof skillet, transfer the chicken to a baking
- dish for baking.)
- -Heat the butter in a small skillet over medium heat. As the chicken is cooking, saute the sliced
- mushrooms in the butter.
- To assemble:
- -Spoon a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) onto
- each chicken breast (keep the chicken in the skillet). Save the extra marinade to serve on the side later.
- -Season the chicken with salt, pepper and a dash of paprika.
- -Stack two pieces of cooked bacon, crosswise, on each chicken breast.
- -Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
- -Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar.
- -Bake for 10 to 12 minutes or until the cheese is thoroughly melted and starting to bubble.
- -Before serving, sprinkle with parsley (if desired). Serve with extra honey/mustard marinade.