Alice Springs Chicken

Chop bacon into small pieces.

In a large skillet over medium-high heat, cook the chopped bacon until crispy.

Add the chopped mushrooms and diced onion to the skillet with the bacon and rendered fat. Sauté until the vegetables are softened.

Stir in the garlic paste and cook for another 30 seconds until fragrant.

Remove the bacon and vegetable mixture from the skillet and set aside.

Coat the chicken breasts with olive oil and season generously on all sides with the woodfired garlic seasoning.

In the same skillet, cook the seasoned chicken breasts for 4-5 minutes per side, or until almost cooked through.

While the chicken is cooking, prepare the honey mustard sauce by whisking together the Dijon mustard, honey, and cayenne pepper in a small bowl.

Once the chicken is cooked, top each breast with the reserved bacon and mushroom mixture.

Drizzle the homemade honey mustard sauce over the toppings.

Place two slices of Colby Jack cheese on top of each chicken breast.

Cover the skillet with a lid and allow the cheese to melt completely, about 1-2 minutes.

Serve immediately.