Alice Springs Chicken Recipe
A legendary Outback-style comfort meal featuring juicy seared chicken, tangy honey mustard sauce, sautéed mushrooms, crispy bacon, and a blend of melted Monterey Jack and Colby cheeses.
Equipment
- Large Skillet
- Baking Dish
- Meat Mallet
Ingredients
Chicken & Marinade
- 4 6 oz each boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tsp lemon juice freshly squeezed
Toppings
- 8 slices bacon cooked and crispy
- 8 oz mushrooms sliced
- 1 cup Colby cheese shredded
- 1 cup Monterey Jack cheese shredded
Instructions
- In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Set aside.
- Pound chicken breasts to an even ½-inch thickness. In a bowl, toss the chicken with olive oil, salt, pepper, and paprika. Let it marinate for at least 15 minutes.
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon, leaving the grease. Add sliced mushrooms to the skillet and sauté in the bacon grease until tender and browned.
- Increase heat to medium-high. Place marinated chicken breasts in the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through to 165°F (74°C).
- Preheat oven to 375°F (190°C). Place seared chicken in a baking dish. Spread honey mustard sauce over each piece. Top with sautéed mushrooms, two slices of crispy bacon, and shredded cheeses.
- Bake for 5-7 minutes, until cheese is melted and bubbly.
Notes
For the best results, grate your own cheese from a block for a smoother melt. Sautéing the mushrooms in the bacon grease is the secret to the deep savory flavor in this Alice Springs chicken recipe.
