Ingredients:–
- 4 boneless, skinless chicken breasts
- 1/2 cup Dijon mustard
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 cup sliced mushrooms
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:–
- Marinate the Chicken:
- In a bowl, mix together Dijon mustard, mayonnaise, olive oil, lemon juice, rosemary, and thyme.
- Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours (overnight for best results).
- Cook the Chicken:
- Preheat your oven to 375°F (190°C).
- Heat a skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.
- Sear the chicken breasts in the skillet for about 3-4 minutes on each side, until browned.
- Prepare the Topping:
- In the same skillet, sauté the mushrooms until they are soft and browned.
- Place the seared chicken breasts in a baking dish. Top each chicken breast with sautéed mushrooms, crumbled bacon, and shredded cheddar cheese.
- Bake:
- Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
- Serve:
- Garnish with chopped parsley and serve hot.
Tips:
- For extra flavor, you can add a bit of garlic powder or onion powder to the marinade.
- Serve with a side of steamed broccoli or a fresh green salad for a complete keto meal.
Enjoy your delicious keto Alice Springs Chicken!
