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Outback's Alice Springs Chicken




Source of Recipe


Unknown


List of Ingredients




Honey Mustard Marinade:
2 cups sliced mushrooms (10-12 mushrooms)
1/2 cup Grey Poupon Dijon mustard
2 tablespoons butter
1/2 cup honey
salt and pepper
1 1/2 teaspoons vegetable oil
paprika
1/2 teaspoon lemon juice
8 slices bacon, cooked

Chicken:
1 cup shredded Monterey Jack cheese
4 skinless, boneless chicken breast halves
1 cup shredded Cheddar cheese
1 tablespoon vegetable oil
2 teaspoons finely chopped fresh parsley



Recipe



Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice 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, preheat oven to 375� F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat.
If you don�t have an ovenproof skillet, transfer the chicken to a baking dish for the baking.
Sear chicken in pan for 3-4 minutes per side or until golden brown.
Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saut� 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 saut�ed 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 of 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 teaspoon parsley before serving.
Place extra marinade in small bowl to serve on the side.