Prep 26 mins
Cook 1 hr
The Alice Springs Chicken is a favorite of mine. It is a great way to dress up plain old chicken breasts.
- 4 chicken breasts, 1/2-inch thick (maybe frozen, chicken breast, should be skinless and boneless)
- 6 pieces bacon, sliced in half and fried crisp
- 1⁄2 teaspoon McCormick's Season All
- 1 cup sliced mushrooms, drained (canned or in jar)
- 3 cups shredded colby or 3 cups monterey jack cheese
- parsley (to garnish)
- 1⁄2 cup prepared mustard
- 1⁄4 cup honey
- 1⁄4 cup light corn syrup
- 1⁄4 cup mayonnaise
- Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
- Gather all other items together and make ready for the preparation.
- Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
- Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350°F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
- Honey Mustard: Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
My whole family agrees....this will become a weekly dish!! I wanted to add a bit onto my review after "perfecting" it to my family's tastes. After frying the bacon, I pour out about half of the grease and then fry the chicken up in that. About 1/2 way through the cook time for the chicken I add the mushrooms in to saute them. This makes the whole dish SO MUCH more flavorful! This is a high-cal dish especially made this way so we reserve this for special occasions but it is always requested!
This was a great recipe. I left out the corn syrup and used 1/2 cup honey. I used 1/4 cup brown mustard and 1/4 cup yellow mustard. I used Miracle Whip instead of mayo which gave the chicken a little zing. I marinated the chicken breasts in half of the honey mustard mixture for four hours. Instead of searing the chicken on the stove I grilled the chicken and basted it with honey mustard. When it was almost done I finished it off in the oven with the bacon and cheese. It was a family winner!
This was an amazing recipe! I use the honey mustard sauce as a dip also because the family loved it so much. I also found that if you use bbq sauce instead of honey mustard and omit mushrooms you have Chilli's Monterey Chicken!! A great variation. Thank you! **btw..the mustard is supposed to be a bit soupy**