If you enjoy the Alice Springs Chicken entree from Outback Steakhouse, I think you will like this recipe. The first week that I made this dish, we liked it so well, that I made it twice that week!
Alice Springs Chicken
Honey Mustard Marinade
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups mushrooms, sliced
2 tablespoons butter
salt
pepper
paprika
8 slices bacon, cooked
1 cup Monterey Jack cheese, shredded
1 cup Cheddar cheese, shredded
2 teaspoons finely chopped fresh parsley
1. Mix the marinade and pour two-thirds over the chicken breasts and marinate them, covered, in the refrigerator for 2 hours. Chill the remaining marinade until later.
2. After the chicken has marinated, preheat the oven to 375 degrees and heat up a frying pan large enough for all four breasts and 1 tablespoon oil over medium heat. Sear the chicken in the pan for 4 minutes per side and until golden brown. Transfer the chicken to a baking dish after searing.
3. Saute the sliced mushrooms in the butter.
4. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in). Save some marinade to serve on the side later with the dish.
5. Season the chicken with salt, pepper and a dash of paprika.
6. Stack two pieces of coked bacon, crosswise, on each chicken breast.
7. Spoon the sautéed mushrooms onto the bacon.
8. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.
9. Bake for 10 minutes or until the cheese is melted.
10. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Enjoy!
