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Outback's Spring Chicken




Source of Recipe


BBR


Recipe Introduction


Posted by: DARLENE_1976


List of Ingredients




Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 Tsp. oil
1/2 tsp. lemon juice

4 skinless,boneless chicken breast halves (I GRILL OUR CHIC
1 Tbls. vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 Tbls. butter
salt and pepper
paprika
8 slices bacon cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp. finely chopped fresh parsley


Recipe



Use an electric mixer to combine the Dijon mustard,honey, 1 1/2 tsp. oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375* and heat up an oven proof fryng pan large enough to hold all four chicken breasts and 1 Tbls. of oil over medium heat.(if you don't have an oven proof skillet, transfer the chicken to a baking dish for baking.) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan saute the sliced mushrooms in the butter. Brush each seared chicken breast with alittle of the reserved honey mustard marinade (Not the portion that the chicken soaked in) being sure to save alittle extra that you can serve on the side later with the dish. Season the chicken with salt and pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup Cheddar. Bake the pan or dish of chicken breasts 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. Put extra honey mustard marinade into a small bowl to serve on the side