Honey Mustard Chicken With Bacon

The very nice folx at dailyrecipesblog.com call this Alice Springs Chicken, after the dish at Outback steak house.

I am unsure if it actually tastes like that, but I am certain that this made for a lovely dinner with a baby spinach, pecan, and red onion salad on the side.

I used boneless, skinless chicken thighs instead of the called for breasts, because I think they are more flavorful, and did not bother pounding them into paillards.

Honey Mustard Salad Dressing:
•1/2 cup mayonnaise
•1/4 cup mustard
•1/4 cup honey
•1 tbsp rice wine vinegar
•1/4 tsp Seasoned Salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper

•1 pkg bacon
•6 boneless, skinless chicken thighs
•2 cups shredded Colby/Jack cheese
•8 oz ‘shrooms, sliced
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•Steak seasoning

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Combine the salad dressing ingredients together (an immersion blender works a treat for this), then transfer to a jar and stash in the fridge until needed.

Season the bacon with the steak seasoning and cook over medium heat until cooked through and nicely crisped.

Transfer to a paper towel lined plate to drain, then crumble.

Wipe out the pan, leaving some bacon fat in there, then add the ‘shrooms, Sherry Peppers, and hot sauce, then cook until the ‘shrooms are nicely browned and most pan juices have been cooked off.

Transfer to a bowl.

Season both sides of the chicken with the steak seasoning, then add to the pan and cook for about five minutes per side, just until they are browned and a bit crispity in places, they do not need to be fully cooked.

Heat your oven to 350º and grease a casserole dish large enough to hold the chicken. My 2-1/2 quart was perfect.

Arrange the chicken in a single layer in the casserole and pour honey mustard over.

Top with the crumbled bacon and the ‘shrooms, and then the cheese.

Bake, uncovered, for 30 minutes, until the chicken is cooked through and the cheese nicely melted.

Remove from the oven and let rest for five minutes or so before serving.

As I noted in the intro, a simple spinach salad was perfect with this, and more of that honey mustard dressing.




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