Making Delicious Alice Springs Chicken
Ingredients
Marinade Magic
- 1/2 cup Dijon mustard (Bonjour, French brands!)
- 1/2 cup honey (liquid gold)
- 1/4 cup mayo (yes, mayo)
- A squeeze of lemon juice (about 1 teaspoon)
Chicken Symphony
- 4 boneless skinless chicken breasts (roughly 1 1/2 lbs)
- 2 tbsp butter (because butter makes everything better)
- 8 oz sliced mushrooms (Hey, omit if you’re not a fungi fan)
- 1 tbsp olive oil (liquid elegance)
- 4 slices of bacon, crisped and chopped into 2-inch fragments of joy
- 2 cups shredded Colby Jack cheese (or any cheese of your melty dreams)
- Optional: Fresh parsley for garnish
- Salt & pepper to taste
Instructions
Marinade Whisk-a-thon
- Mix mustard, honey, mayo, and lemon juice in a small bowl until well combined. Reserve 1/4 cup for later use.
Chicken Spa Day
- Place chicken breasts in a large zip-top bag and coat with the remaining marinade. Refrigerate for at least 30 minutes or overnight.
Mushroom & Chicken Ballet
- Preheat the oven to 400°F. Melt butter in a large, oven-safe skillet over medium-high heat.
- Sauté mushrooms in the skillet until browned, about 5 to 7 minutes. Transfer to a separate dish.
- In the same skillet, heat olive oil and sear chicken until a crust forms, approximately 5 minutes per side.
Final Touches, Cue the Applause!
- Top each chicken breast with sautéed mushrooms, bacon bits, and shredded cheese.
- Cover the skillet and bake until the chicken reaches an internal temperature of 165°F, about 10 to 15 minutes.
- Garnish with parsley, if desired, and season to taste. Serve with reserved sauce.
Notes
- Chicken: Choose boneless skinless breasts, aiming for roughly 1 1/2 lbs.
- Mushrooms: Optional, depending on preference.
- Cheese: Use any shredded cheese of your choice.
- Shelf Life: Consume leftovers within 4 days if stored in the fridge.
- Plan Ahead: Marinate in advance for even more flavor.