Alice Springs Chicken

I do not think that I will ever have enough recipes using chicken breast. It is a healthy meat choice and you can do so many different things with it, different cuisines, spices, and ways of preparations. This take on a chicken breast for dinner is dredged in a honey-mustard sauce and topped with mushrooms, bacon, and cheddar cheese, then baked and served with more honey-mustard sauce on the side.

This is one of those meals that anyone will like, what is not to like? The honey-mustard sauce is what I think makes this dish a stand-out, it has a little tang and creaminess that is divine. This meal is perfect served with fresh green beans and mashed potatoes.
Source: Amy's Finer Things

Ingredients:
4 Chicken Breasts, boneless and skinless, pounded to 1/2 inch thickness
Seasoning Salt
6 slices of Bacon, thick-cut
1/2 cup of Mustard
1 cup of Honey
4 tablespoons of Mayonnaise
4 teaspoons of dried Onion Flakes
1 cup of Mushrooms, fresh and sliced
2 cups of Colby Jack Cheese, shredded

Directions:

First, liberally cover the chicken breast with seasoning salt. Cover and refridgerate for 30 minutes.

While you are waiting on the chicken, let's make the bacon. Place a skillet over medium heat and cook the bacon until crisp, about 5-7 minutes. Do not discard the bacon grease.

Now, make the honey mustard sauce, combine the mustard, hone, mayonnaise, and onion flakes in a small bowl, set half aside.

Pre-heat the oven to 350 degrees.

Next, brown the chicken for a few minutes on each side in the bacon grease. Place the chicken in a baking dish.

Now for the assembly, coat each chicken breast with one half of the honey-mustard sauce, top with mushrooms, bacon, and cheese.

Bake for 30-40 minutes until the chicken is completely done. Serve the other half of the honey-mustard sauce on the side for dipping.

Enjoy!

Happy Cooking,
The Barbee Housewife