Alice Springs Chicken Copycat Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating time
2 hrs
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Total Time
30 mins
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Servings
8
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Calories
716 kcal
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Course
Main Course, Dinner
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Cuisine
American
Alice Springs Chicken Copycat Recipe
Description
This recipe starts by mixing Dijon mustard, honey, mayonnaise, and lemon juice to create a whipped honey mustard marinade. Chicken breasts are marinated and refrigerated for two hours to absorb the flavors. Mushrooms are sautéed in butter until golden and set aside.
The marinated chicken is seared in vegetable oil until browned on both sides, then brushed with additional marinade and seasoned with salt, pepper, and paprika. Cooked bacon slices are layered crosswise over the chicken, followed by sliced mushrooms and a mix of Monterey Jack and cheddar cheese. The dish is finished in a low oven to melt the cheese and bring all elements together.
The result is a richly flavored chicken dish with a balance of sweet honey mustard, savory bacon and cheese, and earthy mushrooms. The layering technique ensures each bite delivers multiple textures and tastes. The recipe suggests using an ovenproof pan for convenience but allows transferring to a baking dish if unavailable.
Ingredients
- 2 cups white mushroom sliced
- 2 tablespoons butter
- 4 chicken breast boneless, halved
- 1 tablespoon vegetable oil
- salt to taste
- black pepper to taste
- paprika to taste
- 8 lices Bacon cooked
- 1 cup Monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- 2 teaspoons parsley finely chopped, fresh
Honey Mustard Marinade
- 1 cup Dijon mustard Grey Poupon brand
- 1 cup honey
- ½ cup mayonnaise
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine all honey mustard marinade ingredients. Use an electric mixer to whip the mixture for about 30 seconds.
- Place chicken in a resealable plastic bag and pour in about one-third of the marinade. Refrigerate for about 2 hours. Chill the remaining marinade until later.
- Heat the oven to 275 degrees F. In a small frying pan, saute the mushrooms in the butter for 5-7 minutes, until mushrooms are golden brown. Set aside.
- After the chicken has been marinated, remove the chicken from the bag and discard the marinade. In an ovenproof frying pan, heat chicken and oil over medium heat. Sear the chicken in the pan for 3-4 minutes per side, or until golden brown. Remove pan from heat but keep chicken in the pan.
- Brush each seared chicken breast with a little of the honey mustard marinade, being sure to save a little extra that you can serve on the side later. Season the chicken with salt, pepper, and paprika. Stack 2 pieces of cooked bacon crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup cheddar.
- Bake the pan of prepared chicken breasts for 7-10 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each breast with ½ teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Notes
- If you don’t have an ovenproof frying pan, sear the chicken on the stove, then transfer it to a baking dish to finish cooking in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 716 kcal
% Daily Value*
| Calories | 716kcal | 36% |
| Carbohydrates | 29g | 10% |
| Protein | 45g | 90% |
| Fat | 48g | 74% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 158mg | 53% |
| Sodium | 1080mg | 45% |
| Potassium | 766mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 790IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 462mg | 46% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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