Adam and I both had the privilege of being raised by genuine Christian parents. Our fathers are very different men, but they have the most important things in common. They love God and they love us, and, especially when we were growing up, they went out of their way to show it.
My dad would probably not want him to go on and on about him, he prefers to stay out of the limelight. I love my dad and I respect him. My childhood lacked nothing because of you, Dad. That’s all I’ll say about you, I just hope you know how much I love you. Happy Father’s Day!
And Dorville is the best father-in-law I’ve ever had. We considered naming our son Dorville, but my sister-in-law took offense with us taking that privilege, just because we happened to have children first. So I suppose someday we might have a nephew named Dorville. Or David Dorville, Jr., hopefully, that has a nice ring to it.
My father-in-law is actually not very fond of his name. He goes by Dorv. Which my Grandma, with mischievously sparkling eyes, first heard as “Dork,” or so she says. To be fair, he is pretty goofy, just like his son.
I could not be more grateful to Dorv and Debbie for the way they raised their son, who is walking in his dad’s footsteps in the tradition of being a great, involved father. I love them so much for that. So when they visit, I take special care to make food they’ll enjoy because food is my love language.
And the first thing on the menu is always this chicken because Dorv has not stopped raving about this chicken since the first time I made it for him. This chicken is actually called Alice Springs Chicken, a copycat dish from Outback Steakhouse, and I originally used a recipe from Fabulously Creative, but I do a couple things a little bit differently. So I renamed the dish for you, Dorv. Happy Father’s Day.
Dorv’s Delight Chicken
For the Chicken
2 Chicken Breasts, Cut in half, See Picture, Below
6 Slices of Bacon
Honey Mustard Sauce, Recipe Below
1/2 Cup Mushrooms, Sliced
2 Cups Colby Jack Cheese, Shredded
For the Sauce
1/4 Cup Dijon Mustard
1/3 Cup Honey
2 Tablespoons Mayonnaise
2 Teaspoons Dried Onion Flakes
Sprinkle your chicken, which has been sliced in half to a thickness of 1/2 inch, with seasoning salt on all sides and chill in the fridge for thirty minutes.
Preheat Oven to 375 Degrees.
Line a baking sheet with crumpled aluminum foil* and place the six slices of bacon on it.
Bake the bacon for 15-20 minutes.**
Meanwhile, prepare the sauce by combining the 1/4 Cup Mustard, 1/3 Cup Honey, 2 Tablespoons Mayo, and 2 Teaspoons Dried Onion Flakes in a small bowl.
Remove the bacon from the baking sheet and use paper towels to soak up excess oil.
Lower the oven’s temperature to 350 Degrees.
Crumble the bacon, set aside.
Pour some bacon grease into a skillet and heat over medium heat.
Brown the chicken in the bacon grease, three to five minutes per side.
Remove the chicken to a 13×9 inch baking pan. For ease of cleaning, I lined my pan with foil.
Brush the chicken with honey mustard, then sprinkle with the bacon crumbs and mushrooms.
Top with the shredded colby jack cheese.
Bake in the oven for 20 minutes, or until the chicken is cooked through and the cheese is melted.
*The more crumpled the foil, the better. The bacon grease falls off the bacon into the divots of the foil, thereby becoming crispy. Baking it in the oven dirties an extra dish, but I hate cooking bacon on the stove, I always get splattered and burned, so in my book, the oven is the way to go.
**The length of time the bacon cooks varies greatly based on the thickness of the bacon, the brand, the heating of your oven. Your best tool for cooking your bacon in the oven is your nose. When your bacon smells done, check on it.