Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon paprika (5g)
  • ½ teaspoon garlic powder (2.5g)
  • 8 oz cremini mushrooms, sliced (225g)
  • 1 tablespoon butter (14g)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • ¼ cup honey (60 ml / 85g)
  • ¼ cup Dijon mustard (60 ml / 60g)
  • 1 tablespoon mayonnaise (15 ml / 14g)
  • 4 slices bacon, cooked until crispy and crumbled
  • 1 cup shredded Monterey Jack cheese (115g)
  • Optional: Chopped green onions for garnish

Instructions:

  1. Pound chicken breasts to an even thickness. Season with olive oil, salt, pepper, paprika, and garlic powder.
  2. Melt butter in a skillet over medium heat. Add sliced mushrooms and minced garlic. Cook until softened and browned, seasoning with salt and pepper. Set aside.
  3. In a small bowl, whisk together honey, Dijon mustard, and mayonnaise.
  4. Grill chicken breasts over medium heat until cooked through (internal temperature reaches 165°F / 74°C). This usually takes about 5-7 minutes per side, depending on thickness.
  5. Place cooked chicken breasts on a baking sheet lined with aluminum foil. Spread each breast with a generous amount of honey mustard sauce. Top with sautéed mushrooms, crumbled bacon, and shredded Monterey Jack cheese.
  6. Bake at 350°F (175°C) for 5-7 minutes, or broil for 1-2 minutes (watch carefully to prevent burning!), until the cheese is melted and bubbly. You are making now the most delicious alice springs chicken recipe!
  7. Garnish with chopped green onions (optional). Serve immediately.