Alice Springs Chicken (Primal)

INGREDIENTS 4 Chicken Breasts 2 cups Mushrooms…sliced ½ Pound Bacon…cooked ½ cup Jack Cheese…shredded ½ cup Cheddar Cheese…shredded 2 tbs Butter 1 tbs Parsley 1 tsp Paprika Salt and Pepper to taste MARINADE ½ cup Dijon ¾ cup Honey 1 tbs Coconut Vinegar 1 tbs Coconut Oil…melted 1 tsp Lemon Juice Use hand mixer to combine Dijon, honey, vinegar, olive oil and lemon juice. Pour half of the marinade over the chicken and let sit for at least an hour. Refrigerate the remaining marinade. Preheat grill. Grill chicken until internal temp reaches 165. While chicken is cooking, saute sliced mushrooms in butter with parsley until browned and cooked through. Set aside. Once chicken is cooked through, remove from grill and brush on some reserved marinade. Sprinkle with salt, pepper and paprika. Lay a couple pieces of bacon across each breast and top with sauteed shrooms and cheese. Return to grill over low heat until cheese is melted. Serve with remaining marinade for dipping.

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