Alice Springs Chicken (Outback Style)

Mix all the marinade ingredients in a medium bowl until well combined.

Add chicken breasts to the marinade in a covered container and chill for 3-4 hours.

Make the honey mustard sauce by whisking together mayonnaise, honey, Dijon mustard, and vinegar until smooth. Keep chilled.

Fry the turkey bacon in a skillet over medium heat until crispy. Drain on kitchen paper and set aside.

Preheat your grill to high heat. Remove chicken from marinade and season both sides with salt, pepper, and paprika.

Grill chicken for 7-10 minutes per side until cooked through.

Meanwhile, heat butter in a medium pan over medium-high heat. Add mushrooms with a pinch of salt and pepper, sautéing for 10-15 minutes until golden.

Preheat oven to 190°C (375°F). Transfer grilled chicken to a large baking dish.

Spread honey mustard sauce generously over each chicken breast. Top with 2 crossed bacon slices per breast.

Quarter the mushrooms and pile on top of the bacon. Cover each breast with about half a cup of grated cheese.

Bake for 7-12 minutes until the cheese is properly melted and bubbling.

Sprinkle with fresh parsley and serve with extra honey mustard sauce on the side.