Print

Alice Springs Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and comforting chicken dish topped with a tangy-sweet mayo-mustard sauce, melty Monterey Jack cheese, and crispy breakfast meat.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, each horizontally sliced in half to make 8 thinner cutlets
  • 6 slices cooked breakfast meat, crisped
  • 2 cups shredded Monterey Jack cheese
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 2 teaspoons stone-ground mustard
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or neutral oil for searing

Instructions

  1. Preheat the oven to 375°F.
  2. Pat the chicken dry with paper towels and season with salt and pepper.
  3. In a small bowl, stir together mayonnaise, honey, and stone-ground mustard until smooth.
  4. Heat oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until golden.
  5. Transfer the skillet or move the chicken to a baking dish. Spread about 1 tablespoon of the mayo-honey-mustard mixture over each cutlet.
  6. Place one and a half slices of the cooked breakfast meat on top of each cutlet, then pile about 1/4 cup of shredded Monterey Jack over each piece.
  7. Bake in the preheated oven for 8 to 12 minutes, or until the cheese is melted and the chicken reaches 165°F.
  8. Let the chicken rest for 3 to 5 minutes before serving.

Notes

Serve with mashed potatoes or roasted vegetables, or over mixed greens for a lighter option.

Nutrition

Find it online: https://www.simplefamilydishes.com/alice-springs-chicken/