Alice Springs Chicken (Outback Copycat)

Ingredients

• 4 boneless, skinless chicken breasts

• ½ cup Dijon mustard

• ½ cup honey

• ¼ cup mayonnaise

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp smoked paprika (optional)

• Salt and black pepper, to taste

• 8 slices bacon, cooked and crumbled

• 8 oz mushrooms, sliced

• 2 tbsp butter

• 1 ½ cups shredded Colby Jack cheese (or cheddar/Monterey Jack blend)

• Fresh parsley, chopped (for garnish)

Instructions

1. Make the honey mustard sauce: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, olive oil, and paprika. Reserve half for serving.

2. Marinate the chicken: Place chicken breasts in a shallow dish or zip-top bag. Pour half the honey mustard sauce over them, turning to coat. Marinate at least 30 minutes (up to overnight in the fridge).

3. Cook the mushrooms: In a skillet, melt butter and sauté mushrooms until golden, about 5–6 minutes. Set aside.

4. Cook the chicken: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, discarding excess. Cook chicken for 5–6 minutes per side, until cooked through (internal temp 165°F / 74°C).

5. Assemble: Place cooked chicken in a baking dish. Top each breast with mushrooms, crumbled bacon, and a generous layer of cheese.

6. Melt the cheese: Broil or bake at 400°F (200°C) for 5 minutes, just until cheese melts and bubbles.

7. Serve: Drizzle with reserved honey mustard sauce and garnish with fresh parsley.