If you want flavor that hits old school comfort with a kick, this Alice Springs Chicken is your new go-to. Tender, rub-seasoned chicken topped with bacon, gooey cheese, and mushrooms, all brought together by a mustard sauce that balances rich and zesty. It’s the kind of dish that tastes like care in every bite—and worth seconds.
Directions
Marinate your chicken in ¼ cup of Southbound Carolina Mustard Sauce in a zip-lock bag for 4-6 hours
Cook bacon in strips, however you like, seasoned with Applewood rub, and set aside Sauté mushrooms in a pat of butter and set aside
Setup grill/oven to 325 – Remove from marinade and season with Applewood Rub. Place on grill and cook flipping every 6-8 minutes until the internal temperature reaches 160-165 (Remove and let rest) Just look out for charring if your grill starts to get too hot. It was roughly 20 minutes – BUT always cook to internal temperature. – if using oven, place chicken on a baking sheet (with foil) and bake for 30-40 minutes – remove when internal temp reaches 160-165
In a baking dish place the cooked chicken, 2 slices of bacon, mushrooms, drizzle with Southbound Carolina Mustard sauce (to your liking), and shred a cup of Monterrey jack and a cup of sharp cheddar cheese evenly over the top of the chicken breasts. Bake at 350-400 until the cheese is melted. Remove and enjoy!
