Now This is Alice Springs Chicken

Alice springs chicken has always been one of my all time favorite chicken dishes. I looked everywhere for the recipe that looked the closest and this is the winner + or - a few to my taste. We love onions so I always sauté some up with the mushrooms but whatever works best for you!

• Ready In: 3 hrs 20 mins
• Serves: 4-6

Ingredients

• 1  cup Dijon mustard
• 1  cup honey
• 1  tablespoon canola oil
• 1  teaspoon lemon juice
• 4 -6  boneless skinless chicken breasts
• 1  tablespoon  vegetable oil
• 2  cups  sliced mushrooms
• 2  tablespoons butter
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 12  slices bacon, cooked
• 3  cups  shredded  Mexican blend cheese
• 2  teaspoons  chopped fresh parsley

Directions

1. With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2. Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3. Chill remaining marinade to serve with chicken.
4. After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5. Transfer chicken to oven safe pan and brush with marinade.
6. Meanwhile in frying pan add butter and saute mushrooms.
7. Season chicken breasts with salt and peppers.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9. Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.