Alice Springs Chicken

Grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with honey mustard sauce.

Went back to the Outback to check their Alice Springs Chicken.  They had soggy bacon instead of the crispyI use, and less mushrooms.  But they said BBQ'd instead of skillet.  So I did, and it is better on the barbie, so I have corrected: 


1/3cup Dijon mustard
1/3 cup honey
1 teaspoon vegetable oil
1/2 teaspoon lemon juice

3 skinless, boneless chicken breast halves (15 ounces)  (actually two breasts into six pieces)
8oz sliced mushrooms
2 tablespoons butter

salt, pepper, paprika
5 slices bacon
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese


1. Combine the mustard, honey, oil and lemon in a small bowl.

2. Place the chicken in a storage bag, pour about two-thirds of the marinade over the chicken breasts and place in the refrigerator.  Put the remaining marinade in the refrigerator.  Chill for 2-4 hours.

3. In a small frying pan, saute the sliced mushrooms in the butter.

4. In a small frying pan cook the bacon to crispy, medium heat, turning often to keep them flat.

5. Preheat oven to 375 degrees.  If you want fries, start cooking

6.  Barbeque the chicken  for 4 minutes per side.  Place on the big skillet.

7. Brush  breast with a little of the reserved marinade.

8. Season the chicken with salt, pepper, and a dash of paprika.

9. Stack two pieces of cooked bacon, crosswise, on each chicken breast.

10. Spoon the sauteed mushrooms onto the bacon.

11. Spread cheese into each breast.

12. Bake the pan of prepared chicken breasts for 7 to 10 minutes and the cheese is thoroughly melted and starting to bubble.

13. Place one breast in each plate, sprinkle a little parsley.   Put extra honey mustard marinade into a small bowl to serve on the side.