Stacy Blackwell

This week's recipe comes from Stacy Blackwell. Stacey thank you so much for this recipe because personally one of my favorite meals is Alice Springs Chicken! Thank you so much and I can't wait to make this!

Made this last night - It was very delicious and clogged our arteries.

1/4 cup Dijon mustard
1/3 cup honey
tablespoon mayo

3 boneless skinless chicken breast pounded to 1/2"

2 cups sliced mushrooms (optional)
2 tablespoons garlic powder or onion powder

8 slices cooked bacon
3 cups shredded Mexican blend cheese


Combine the mustard honey and 1 tablespoon of mayo and mix. Mix vigorously .
Salt and pepper the chicken Refrigerate for 30 min or more.

After the chicken has marinated:
Preheat your oven to 375°F.
Cook bacon until crisp, do not pour out bacon grease. Sear chicken on both sides in bacon grease 3 - 5 minutes. (Best part see image)
Put the chicken in an oven safe pan and brush liberally with the Honey mustard mix.

Place bacon strips across or crumple them up on each breast, spoon mushrooms on top, and then add approximately ⅓ to ½ of a cup of cheese on each breast.
Cover the pan with aluminum foil and bake 20 minutes or until chicken is cooked or until the cheese is melted and bubbly. Sprinkle with parsley and serve with remaining honey mustard marinade for dipping.
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