Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Honey Mustard Sauce:
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
For the Toppings:
- 1 cup sliced mushrooms
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 4 slices cooked bacon, crumbled
- Chopped fresh parsley for garnish (optional)
Instructions:
- Preheat the Oven (Low Intensity):
- Preheat your oven to 400°F (200°C).
- Prepare the Chicken (Medium Intensity):
- Season the chicken breasts with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Sear the Chicken (Medium-High Intensity):
- In an oven-safe skillet, heat olive oil over medium-high heat.
- Sear the seasoned chicken breasts for 2-3 minutes on each side until they get a golden brown color. Remove from the skillet and set aside.
- Prepare the Honey Mustard Sauce (Low Intensity):
- In a small bowl, whisk together Dijon mustard, honey, and mayonnaise. Set aside.
- Sauté the Mushrooms (Medium Intensity):
- In the same skillet, add sliced mushrooms and sauté until they are tender.
- Assemble the Chicken (Medium Intensity):
- Place the seared chicken breasts back in the skillet.
- Spoon the honey mustard sauce over each chicken breast.
- Add Toppings (Medium Intensity):
- Sprinkle shredded Monterey Jack and Cheddar cheese over the chicken.
- Distribute sautéed mushrooms and crumbled bacon on top.
- Bake (Medium-High Intensity):
- Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the cheese is melted and bubbly.
- Check for Doneness (Low Intensity):
- Ensure the internal temperature of the chicken reaches 165°F (74°C).
- Garnish and Serve (Low Intensity):
- Garnish with chopped fresh parsley if desired.
- Serve the Alice Springs Chicken hot, with your favorite side dishes.
