Ingredients for Alice Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup Worcestershire sauce
- 6 slices bacon
- 2 tablespoons butter
- 1 cup fresh mushrooms, sliced
- 1/4 cup green onions, sliced
- 1/2 cup shredded Monterey Jack cheese
- 1 (8 ounce) bottle honey mustard dressing
- salt and pepper to taste
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How to Make Alice Chicken
- Place chicken breasts in a glass dish or bowl.
- Poke each breast several times with a fork.
- Pour Worcestershire sauce over the chicken, ensuring all breasts are coated.
- Cover and refrigerate for at least 1 hour (or up to overnight).
- Cook bacon in a large, deep skillet over medium-high heat until evenly browned (about 6-8 minutes).
- Remove bacon from skillet, drain on paper towels, and set aside. Reserve 2 tablespoons of bacon grease.
- In the same skillet, melt butter over medium heat.
- Add sliced mushrooms and green onions. Sauté for 8-10 minutes, or until softened.
- Remove mushroom mixture from skillet and set aside.
- Preheat oven's broiler.
- Remove chicken from marinade, discarding the marinade.
- Broil chicken breasts for 5 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- During the last 2-3 minutes of broiling, top each chicken breast with 2 slices of cooked bacon and grated cheese.
- Continue broiling until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving.
- Serve chicken breasts over the mushroom mixture. Offer a variety of salad dressings on the side for topping.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
94g
Carbs
1g
