Alice Springs Chicken

Butterfly the chicken breasts to create thin cutlets and season them with garlic salt.

In a large skillet over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan and set it aside, leaving the rendered bacon grease in the skillet.

While the bacon is cooking, prepare the honey mustard sauce. In a small bowl or measuring cup, combine the mayonnaise, honey, and dry mustard powder. Stir until well combined.

Place the seasoned chicken cutlets in the hot bacon grease and sear for 3-4 minutes per side, until golden brown and cooked through.

Once cooked, remove the chicken from the skillet and arrange it on a wire rack set over a foil-lined baking sheet.

Add the sliced mushrooms to the same skillet and sauté in the remaining bacon grease until they are softened and browned.

Spread a layer of the honey mustard sauce over each chicken cutlet.

Top the sauce with the sautéed mushrooms.

Crumble the cooked bacon and sprinkle it over the mushrooms.

Cover everything with a generous amount of shredded cheese.

Place the baking sheet in the oven and bake just until the cheese is melted and bubbly. Be careful not to overcook.

Remove from the oven, garnish with chopped green onions, and serve immediately.