Shelly's Recipe

ALICE SPRINGS CHICKEN - OUTBACK STEAKHOUSE

Category: Chicken

Honey Mustard marinade
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

Chicken
4 skinless, boneless chicken breast halves
1 tbsp vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 tbsp butter
Salt and pepper, to taste
Paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley

Combine marinade ingredients in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later.

After the chicken has marinated, sear chicken in pan for 3-4 minutes per side or until golden brown. Transfer the chicken to a baking dish for the baking.

As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup Cheddar. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 tsp parsley before serving. Place extra marinade in small bowl to serve on the side.