The only word to describe it is delicious. My husband, who is not all that fond of chicken, even called me at work the next day to tell me how good this chicken was. I served it with a side of mashed potatoes and some green beans.
Alice Springs Chicken (adapted from Everyday Food)
1/4 c. Dijon mustard
1/3 c. honey
2 T. olive oil, divided
1 t. lemon juice
4 boneless chicken breasts
1 c. sliced mushrooms
1/2 t. salt
1 t. pepper
4 slices bacon
2 t. chopped fresh parsley
2. Place the chicken breasts in a ziplock bag and our half the mustard mixture over top. Refrigerate for at least 2 hours.
4. Add the chicken to the skillet and cook for 5 minutes on each side or until browned. Remove and place in a 9 x 13 pan. Brush with remaining marinade.
6. Cook the bacon in the same skillet, turning to brown on both sides. Remove the bacon to a paper towel and let drain for 2 minutes. Remove the chicken from the oven. Place a strip of bacon on each piece of chicken and sprinkle with the cheese. Cover with aluminum foil and bake 10 mintues or until cheese is melted and the chicken is cooked through.
7. Remove from oven and top with any remaining marinade and sprinkle with parlsey.
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