Outback Steakhouse Alice Springs Chicken
Source of Recipe
unknown
List of Ingredients
***Honey Mustard Marinade***
1/2 cup dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
4 skinless boneless chicken breast
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
paprika
8 slices bacon -- cooked
1 cup shredded Monterey jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Recipe
Use an electric mixer to combine the mustard, honey, 1 1/2 t 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 two hours. Chill the remaining marinade
until
later. After the chicken has marinated, preheat the oven to 375F and
heat
up an oven-proof frying pan large enough to hold all four breasts and
1 T
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, saute the
sliced mushrooms in butter in a small pan. Brush each chicken breast
with
a little of the reserved marinade (NOT the portion the chicken saoked
in),
being sure to save a little extra that you can serve on the side
later.
Season the chicken with salt, pepper and a dash of paprika. Stack two
pieces of bacon, crosswise, on each chicken breast. Spoon the sauteed
mushrooms onto the bacon, being sure to coat each breast evenly..
Sprinkle
1/4 c of Monterey Jack cheese onto each breast followed by 1/4 c of
Cheddar. Bake the pan of prepared breasts for 7-10 minutes or until
the
cheese is thoroughly melted and starting to bubble.. Sprinkle each
breast
with 1/2 t parsley before serving. Put extra honey mustard marinade
in a
bowl to serve on the side.
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