Ingredients

The following ingredients have 4 Servings
  • 3 pounds Boneless Skinless Chicken Breasts (6 Boneless Skinless Chicken Breasts)
  • 3 tablespoons Seasoning Salt
  • 1/2 pound Bacon (6 Slices)
  • 1 cup mushrooms (Sliced)
  • 1 cup Colby-Monterey Jack Shredded Cheese
  • 1/2 cup mayonnaise
  • 1/2 cup yellow mustard
  • 1 teaspoon swerve
  • 2 tablespoons Onion flakes

Instruction

  • Preheat the oven to 350°.
  • Rub Seasoning Salt on chicken breasts and place on a plate and put them in the fridge while you prepare everything else.
  • In a medium sized bowl mix 1/2 cup mayonnaise, 1/2 cup yellow mustard, 1 teaspoon swerve and 2 tablespoons onion flakes. Mix everything until it forms a sauce and set aside.
  • Wash and slice your mushrooms if needed and set aside.
  • Slice each piece of bacon in half and cook on medium high heat until crispy. Remove from the pan and set aside
  • Remove the chicken from the fridge, and using the same pan you cooked the bacon in sear the chicken over medium heat.  Cook the chicken breasts for 4 minutes on each side.
  • Get a 9x13 pan, spray with nonstick spray and pour a small layer of the sauce on the bottom of the dish.
  • Place the chicken in the dish and top with the bacon, then the mushrooms, then the cheese, and then the remainder of the sauce.
  • Bake Alice Springs Chicken at 350° for about 15 minutes. Check the chicken to make sure it is at 165° before removing it from the oven. The cook time can vary a little bit depending on your oven and how thick the chicken breasts are. You want the the cheese is completely melted and chicken is cooked all the way through.