~~Happy Cooking and Eating~~
Grilled chicken breast topped with bacon, honey mustard sauce, sautéed mushrooms, Monterrey Jack and Cheddar.
You can also turn this into their delicious Alice Springs Chicken Quesadilla. Simply slice thin and place inside of a flour tortilla along some bacon, honey mustard sauce, sauteed mushrooms and Mexican cheese blend. Grill until crisp and serve with some additional honey mustard sauce.
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
6 slices bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese
Combine the mustard honey and 1 tablespoon of the oil along with the lemon juice and mix. Mix vigorously .
Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top. Refrigerate for 2 to 24 hours.
Save and chill the remaining marinade to serve later with the chicken.
After the chicken has marinated:
Preheat your oven to 375°F.
Place the remaining oil in a frying pan, heat and sear chicken on both sides.
Put the chicken in an oven safe pan and brush liberally with the marinade.
In the same frying pan and add the butter and sauté the mushrooms.
Season chicken breasts with salt and pepper.
Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 of a cup of cheese on each backspace.
Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard
Alice Springs Chicken Quesadilla