Ingredients
-
4 fresh boneless skinless chicken breasts or 4 frozen chicken breasts, 1/2-inch thick
-
honey mustard
-
6 pieces bacon, sliced in half and fried crisp (I use slab bacon)
-
1 teaspoon Season-All salt, any brand will do
-
1 cup sliced mushrooms, fresh sauteed in butter
-
3 cups shredded colby or 3 cups monterey jack cheese
-
parsley (to garnish)
-
1/2 cup Grey Poupon mustard
-
yellow mustard, may be used for milder version
-
1/4 cup honey
-
1/4 cup light corn syrup (to taste)
-
Instructions
- This is my version of "The Outback's" Alice Spring chicken:
- Rub chicken breast with Season All and set aside in refrigerator to marinated for 1 hour or longer.
- While the breast is marinating fry bacon crisp and drain.
- Shred cheese and set aside.
- Prepare Honey Mustard and gather all other items together to assemble .
- Take chicken from marinate and grill over medium heat .
- Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove.
- Place in shallow oven proof or microwave proof baking dish.
- 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 microwave just until the cheese melts and browns slightly.
- Sprinkle with parsley.
- Extra honey mustard may be served on the side.