Alice Springs Chicken
Learn how to make Alice Springs Chicken at home with juicy chicken, honey mustard, bacon, mushrooms, and melted cheese for a restaurant-style dish.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- Salt and black pepper to taste
For the Honey Mustard Marinade:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp fresh lemon juice
For the Toppings:
- 8 oz mushrooms sliced
- 6 slices bacon cooked and crumbled
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
Instructions
Prepare the Honey Mustard Marinade:
- Mix mayonnaise, Dijon mustard, honey, and lemon juice in a bowl.
- Reserve half for dipping and pour the remaining marinade over the chicken breasts.
- Cover and refrigerate for 30 minutes to 24 hours.
Cook the Mushrooms and Bacon:
- Heat olive oil in a skillet over medium heat.
- Sauté the sliced mushrooms for 8-10 minutes until tender and browned.
- Cook the bacon until crispy, then crumble it into bite-sized pieces.
Sear the Chicken:
- Heat the same skillet and sear the marinated chicken breasts for 3-4 minutes per side.
Assemble the Dish:
- Place the seared chicken breasts in a baking dish.
- Top each piece with sautéed mushrooms, crumbled bacon, and shredded cheeses.
Bake:
- Preheat the oven to 400°F (200°C).
- Bake the chicken for 10-15 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Serve:
- Drizzle with reserved honey mustard sauce and garnish with fresh parsley.
- Pair with mashed potatoes, roasted vegetables, or a fresh salad.
Notes
Nutrition Information (Per Serving):
- Calories: 550
- Protein: 40g
- Fat: 38g
- Carbohydrates: 10g
- Fiber: 1g