Alice Springs Chicken Recipes

Steps:

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

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a baking dish. Season with salt and pepper.
• Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
• Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

Steps:

• Preheat oven to 350°.
• On each piece of chicken, carefully layer the mushrooms first and then the bacon (position the bacon on the mushrooms so that it holds the mushrooms in place).
• Cover and bake for 30-45 minutes or until chicken is cooked through.
• Remove from oven; add cheese and bake for 15 minutes uncovered.
• Serve with a side of honey mustard salad dressing for a real treat!

Steps:

• Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
• Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
• Place browned chicken on prepared baking sheet.
• In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
• Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
• Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
• Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

Steps:

• Season chicken breasts with salt and pepper.
• Sauté in oil, until golden and cooked through.
• Remove from pan, spread with Dijon mustard and place in roasting dish.
• Cover with layer of mushrooms and bacon, then top with cheese.
• Heat in oven at 400º for 5 minutes, just until cheese melts.
• Garnish with parsley and serve.

Steps:

• Pour about 1/4-1/2 of honey mustard in a bowl and add the chicken.
• Set in the refrigerator to marinate for 2 hours or, better yet, overnight.
• Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
• Preheat oven to 375 F
• Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
• Transfer chicken to oven safe pan and brush with honey mustard.
• Salt and pepper breasts.
• Add butter to frying pan and saute mushrooms.
• Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
• Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.