Alice Springs Chicken

Thanks to the world of Pinterest, I stumbled upon this recipe.  Months after pinning it, I finally cooked it....Yummy!!  This recipe comes from amysfinerthings.com.

Sherry’s Aussie Chicken

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
• seasoning salt
• 6 slices bacon, cut in half (What is it with me and all the bacon recipes this week?!)
• ¼ cup regular mustard
• ¼ to 1/3 cup honey
• 2 tablespoons mayonnaise
• 2 teaspoons dried onion flakes
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby/Jack cheese

Sprinkle and rub the chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.

Meanwhile, cook bacon in a large skillet until crisp.  Remove bacon.  ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.

In a small bowl, mix the mustard, honey, mayo and dried onion flakes.  Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.  (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish.  Ask me how I know…)

Serve with honey mustard sauce.