Here’s a classic recipe for Alice Springs Chicken—a popular Aussie-inspired dish featuring grilled chicken topped with bacon, mushrooms, melted cheese, and a creamy sauce.
Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tbsp olive oil
- 6 slices bacon
- 1 cup sliced mushrooms (button or cremini)
- 1 cup shredded cheddar or Monterey Jack cheese
For the Sauce:
- 1/2 cup mayonnaise
- 2 tbsp honey
- 1 tsp Dijon mustard
- Optional: pinch of paprika or cayenne for spice
Instructions
1. Prepare the Chicken:
- Preheat grill or oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Grill or sear chicken in a hot skillet with olive oil for 5–6 minutes per side until cooked through (internal temperature 165°F / 74°C).
2. Cook Bacon and Mushrooms:
- In a skillet, cook bacon until crisp. Remove and set aside.
- In the same skillet, sauté mushrooms in the bacon fat or a bit of olive oil until tender (3–5 minutes).
3. Assemble:
- Place cooked chicken on a baking dish or grill-safe pan.
- Top each breast with mushrooms, 1–2 slices of bacon, and a generous layer of shredded cheese.
- Bake or grill for 5–7 minutes until cheese is melted and bubbly.
4. Make the Sauce:
- Mix mayonnaise, honey, Dijon mustard, and optional paprika in a small bowl.
- Serve the sauce on the side or drizzle over the chicken.
5. Serve:
- Pair with a side of fries, salad, or steamed vegetables.
💡 Tips:
- For extra flavor, marinate chicken in a little garlic, paprika, and olive oil for 30 minutes before cooking.
- Use a combination of cheeses (cheddar + mozzarella) for a gooier topping.
- You can also cook the chicken entirely in the oven at 375°F (190°C) for about 25–30 minutes, then top and broil for cheese melt.
If you want, I can give a lighter version with Greek yogurt sauce that’s creamy but lower in calories while keeping all the flavors. Do you want that version?
