Dijon Mustard does not satisfy many peoples palettes but if used properly this spice can make a wonderful recipe. Alice Springs Chicken recipe is one of my favourites recipes. I don’t know for some reason my mom only make this once a year and all she keeps on telling me this is custom and good luck. I have no idea what she means by that I only believe in my appetite and food. I don’t why I am going off topic now but any ways try this Alice Springs Chicken recipe and you`ll know what a great recipe this is. I guess if you like it than words can`t describe the taste. All I can say is its different and tasty. I love to have it right after my healthy lunch meal.
Ingredients:
Honey Mustard Marinade:
- 1/2 cup Grey Poupon Dijon mustard
- 1/2 cup honey
- 1 1/2 teaspoons vegetable oil
- 1/2 teaspoon lemon juice
Chicken:
- 4 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms (10-12 mushrooms)
- 2 tablespoons butter
- salt and pepper
- paprika
- 8 slices bacon, cooked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 2 teaspoons finely chopped fresh parsley
- Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl.
- Whip mixture for about 30 seconds.
- Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours.
- Chill remaining marinade until later.
- After the chicken has marinated, preheat oven to 375 F and heat up an oven-proof frying pan (large enough to hold all four breasts) with 1teaspoon of oil over medium heat.
- If you don’t have an oven-proof skillet, transfer the chicken to a baking dish for the baking.
- Sear chicken in pan for 3-4 minutes per side or until golden brown.
- Remove the pan from heat, but keep the chicken in the pan.
- As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.
- Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side.
- Season chicken with salt, pepper, and a dash of paprika.
- Stack two pieces of cooked bacon, crosswise, on each chicken breast.
- Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly.
- Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.
- Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.
- Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.
- Place extra marinade in small bowl to serve on the side.
Enjoy!
Photo by: waitscm
