-------------------------------------------------
Alice Springs Chicken
 
Honey Mustard Dressing:
1/2c. grey poupon dijon mustard 
1/2 c. honey
1 1/2 tsp. veg. oil 
1/2 tsp. lemon juice
Chicken:
4 skinless boneless chicken breast 
1 TB veg. oil
2 c. sliced mushrooms 
2 TB. butter
salt & pepper paprika
8 slices bacon 
1 C. shredded Mont.
Jack.
1C. shredded Cheddar
2 tsp.parsley
 
------------------------------
Honey Mustard Marinade:
 
1/2 cup Grey Poupon Dijon Mustard
1/2 cup honey
1-1/2 tsps. vegetable oil
1/2 tsp. lemon juice
 
Chicken:
 
4 skinless, boneless chicken breast halves
1 T. vegetable oil
2 cups sliced mushrooms (10-12)
2 T. butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
2 tsps. finely chopped fresh parsley
 
Use an electric mixer to combine the dijon mustard, honey, oil and 
lemon juice in a small bowl. Whip the mixture for about 30 seconds.
 
Pour about 2/3 of the marinade over the chicken halves and marinate 
them, covered, in the refrigerator for about 2 hours. Chill the 
remaining marinade for later.
 
After the chicken has marinated, preheat the oven to 375 and heat 
up an oven-proof frying pan (large enough to hold all four breasts) 
and 1 tablespoon of oil over medium heat (if you don't have an 
oven-proof skillet, transfer the chicken to a baking dish for 
baking). Sear the chicken in the pan for 3-4 minutes per side or 
until golden brown. Remove the pan from the heat, but keep the 
chicken in the pan.
 
As the chicken is cooking, in a small frying pan, saute the sliced 
mushrooms in butter.
 
Brush each seared chicken breast with a little of the reserved marinade 
(not the portion that the chicken soaked in) being sure to save a little 
extra that you can serve with the dish later.
 
Season the chicken with salt and pepper and a dash of paprika. Stack 
two pieces of cooked bacon, crosswise, on each chicken breast. Spoon 
the sauteed mushrooms onto the bacon, being sure to coat each breast 
evenly. Spread 1/4 cup of monterey jack onto each breast followed by 
1/4 cup of cheddar cheese.
 
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 1/2 teaspoon parsley before serving. 
Put extra honey mustard marinade into a small bowl to serve on 
the side.
 
Serves 4 as an entree.