Alice Springs Chicken
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
6 slices bacon
1 tablespoon olive oil
1 tablespoon honey mustard
1 tablespoon yellow mustard
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley (optional)
1 cup sliced mushrooms
1 cup shredded Colby Jack cheese
Instructions:
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper to taste.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Once cooled, chop the bacon into small pieces.
In the same skillet, add the olive oil and mushrooms. Cook the mushrooms over medium heat until they are golden brown and tender. Remove from heat and set aside.
In a small bowl, mix together the honey mustard, yellow mustard, and mayonnaise until well combined.
Place the seasoned chicken breasts in a baking dish. Spread the mustard-mayonnaise mixture evenly over the top of each chicken breast.
Top each chicken breast with cooked mushrooms, followed by the chopped bacon.
Sprinkle shredded Colby Jack cheese over the top of each chicken breast.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove the foil and continue baking for an additional 5-10 minutes, or until the cheese is golden brown.
Once done, remove the baking dish from the oven and let the chicken rest for a few minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve hot.