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Outback Steakhouse Alice Springs Chicken




Source of Recipe


Internet


List of Ingredients




4 chicken breast halves, skinless and boneless
1 T. vegetable oil
2 c. mushrooms, sliced (10-12 mushrooms)
2 T. butter
Salt
Pepper
Paprika
8 slices bacon, cooked
1 c. Monterey Jack cheese, shredded
1 c. cheddar cheese, shredded
2 tsp. fresh parsley, finely chopped


Recipe



After chicken has marinated, preheat the oven to 375° and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking.) Sear the chicken in the pan for 3 to 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 a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, 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 chicken breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar. Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. 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.[Honey Mustard Marinade:] Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoon 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.