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Marinate the Chicken:
In a bowl, whisk together the Dijon mustard, honey, vegetable oil, lemon juice, paprika, salt, and black pepper. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
Cook the Chicken:
Preheat your oven to 375°F (190°C). Heat a large skillet over medium-high heat and melt the butter. Remove the chicken from the marinade (discard the marinade) and cook the chicken in the skillet for 3-4 minutes on each side, or until browned.
Sauté the Mushrooms:
In the same skillet, add the sliced mushrooms and sauté until tender.
Assemble the Dish:
Place the browned chicken breasts in a baking dish. Top each chicken breast with sautéed mushrooms, crumbled bacon, and a mixture of Monterey Jack and Cheddar cheese.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Serve:
Garnish with fresh parsley and serve with your favorite sides.
Enjoy your homemade Alice Springs Chicken, a delicious and cheesy dish that’s sure to impress!
