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Grilled chicken breast topped with honey mustard, sautéed mushrooms, crisp bacon, and melted Colby Jack cheese.
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Alice Springs Chicken

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 4 servings
Calories: 650kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 cup hone y
  • 1/2 cup mayonnais e
  • 1/4 cup Dijon mustard
  • 1 tablespoon vegetable oil
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon butte r
  • 8 slices bacon , cooked crisp
  • 2 cups shredded Colby Jack cheese
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprik a
  • 1 tablespoon fresh parsley, chopped

Instructions

  • In a small bowl, whisk together honey, mayonnaise, and Dijon mustard to create the sauce; set aside.
  • Season chicken breasts with salt, pepper, and paprika.
  • In a large skillet over medium heat, melt butter and sauté sliced mushrooms until tender and browned; remove and set aside.
  • In the same skillet or on a grill, heat oil over medium-high heat and sear chicken for 5-7 minutes per side or until the internal temperature reaches 165°F.
  • Preheat oven to 375°F (190°C).
  • Place cooked chicken breasts in a baking dish.
  • Spread approximately 2 tablespoons of honey mustard sauce over each chicken breast.
  • Layer each breast with sautéed mushrooms and two slices of cooked bacon.
  • Top generously with shredded Colby Jack cheese.
  • Bake for 5 to 10 minutes until the cheese is melted and bubbly.
  • Garnish with fresh parsley and serve with remaining honey mustard sauce on the side.