Wednesday Recipes: My Version of Alice Springs Chicken

Dear Readers, I'm home from visiting my mother in Virginia and am scrambling to catch up! I hope and pray that you and your family are well.

So, when you are in a rush...here's one of those easy (and delicious) meals to try. I have an easy and an even easier version. Enjoy!

My Alice Springs Chicken

Ingredients:

1 pound boneless, Skinless Chicken Breasts

1 tablespoon olive oil

1 tablespoon Rufus Teague or other barbecue rub

4 - 6 slices bacon

8 ounces block cheddar cheese (or a Colby jack)

Honey Mustard dressing (already prepared or recipe below)

Directions:

1. Cut large chicken breasts in half; remove any fat. Place in gallon bag with olive oil and seasoning. Seal bag and rub chicken until coated.

2. Grill chicken as desired (I sometimes use an inside Foreman grill if it's raining or I am super busy).

3. Cook bacon to desired crispness and drain.

4. Prepare honey mustard dressing (or use bottled; when I'm very busy, I use ChickFilA honey mustard in a bottle).

5. Slice cheddar cheese.

6. Place grilled chicken breasts on baking sheet; top with honey mustard, bacon, and a slice of cheese.

7. Broil until cheese melted. Serve immediately. Takes less than 30 minutes!

   
   

   Homemade Honey Mustard Dressing

   
   

   Ingredients:

   
   

   1 tablespoon butter

   1 tablespoon brown sugar

   2 tablespoons dijon mustard

   1 tablespoon honey

   1 tablespoon soy sauce

   
   

   Directions:

   
   

   1. Combine the butter and brown sugar in a microwaveable bowl; cook for 30 seconds, until melted together.

   2. Stir in the mustard, honey, and soy sauce.

   
   

   I use this honey mustard with many things! This honey mustard recipe comes from Cook This, Not That by David Zinczenko and Matt Goulding, Rodale Press.

   
   

   Have a wonderful day! Blessings, Christina