Alice Springs Chicken Bundle Recipe

Pound and Season

If chicken breasts are uneven, place each between plastic wrap and gently pound to about 3/4 inch thickness so they cook evenly. Pat dry with paper towel. In a small bowl combine salt, black pepper, paprika and garlic powder and evenly season both sides of each breast.

Cook Bacon

In a skillet over medium heat, cook bacon strips until crisp, about 6–8 minutes, turning once. Transfer to a paper-towel-lined plate and drain. When cool, roughly chop or crumble bacon. Reserve 1 tsp of bacon fat in the skillet and discard excess (or wipe skillet clean if you prefer).

Grill or Pan-Sear Chicken

Heat 1–2 tbs olive oil in a large ovenproof skillet or preheat grill to medium-high (about 400°F/200°C). Cook seasoned chicken breasts 5–6 minutes per side until golden and internal temperature reaches 160–165°F (71–74°C). If using a skillet and breasts are thick, transfer skillet to a preheated 375°F oven for 5–8 minutes to finish. Remove chicken to a plate and keep warm.

Sauté Mushrooms

In the same skillet used for chicken (add butter and 1 tbs olive oil if dry) over medium-high heat add sliced mushrooms. Season lightly with a pinch of salt and sauté 4–6 minutes until browned and liquid has evaporated. Stir occasionally. Remove from heat.

Make Honey Mustard Sauce

In a small bowl whisk together honey, Dijon mustard, mayonnaise, apple cider vinegar and 1 tsp water until smooth. Taste and adjust: more honey if sweeter, more mustard if tangier.

Assemble and Melt Cheeses

Preheat broiler to high (or set oven to 425°F if broiler not available). Place cooked chicken breasts on a baking sheet or keep in ovenproof skillet. Spoon sautéed mushrooms evenly over each breast. Sprinkle chopped bacon over mushrooms. Combine Monterey Jack and cheddar cheeses and divide evenly, sprinkling on top of each portion. Place under broiler 1–3 minutes until cheese is melted and bubbling (watch carefully to avoid burning). Alternatively, bake at 425°F for 4–6 minutes to melt cheese.

Finish and Serve

Remove from oven, spoon 1–2 tbs honey mustard sauce over each chicken breast or serve sauce on the side. Garnish with chopped parsley if using. Serve immediately with chosen salad, side and dessert.

Combine mixed salad greens, halved grape tomatoes, sliced cucumber and thinly sliced red onion in a large bowl. Toss with vinaigrette just before serving so greens stay crisp (about 1/4 cup vinaigrette for 4 cups greens). Plate and set aside.

Prepare Potatoes

If frying: cut potatoes into uniform fries, rinse in cold water and pat dry. Heat vegetable oil in a deep pot to 350°F (175°C). Fry in batches 3–4 minutes until pale golden, remove and drain on paper towels. Increase heat to 375°F (190°C) and fry a second time 1–2 minutes until crisp and golden. Drain and season with salt. If baking: toss cut potatoes with 2–3 tbs olive oil and 1 tsp salt, spread in a single layer on a baking sheet and roast at 425°F for 25–30 minutes, turning once, until golden and crisp.

If using store-bought brownies, warm briefly in a 300°F oven for 5–7 minutes or microwave 10–15 seconds to take edge off cold. Plate one brownie per serving. Optionally serve with a scoop of vanilla ice cream or a dusting of powdered sugar.