Outback Steakhouse Alice Springs Chicken
Honey Mustard Marinade:
1/2 c. Grey Poupon Dijon mustard
1/2 c. honey
1 1/2 tsp. vegetable oil
1/2 tsp. lemon juice
Using an electric mixer, combine mustard, honey, 1 1/2 tsp. oil and lemon juice in small bowl. Whip mixture for about 30 seconds.
4 skinless, boneless chicken breasts
1 tbsp. vegetable oil
2 c. sliced mushrooms (10-12 mushrooms)
2 tbsp. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
Place chicken in a Ziploc bag and pour 2/3 of marinade over the chicken. Seal and refrigerate for about 2 hours.
Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375. In a large oven safe skillet (large enough to hold 4 pieces of chicken) heat 1 teaspoon of oil over medium heat. If you don't have an oven proof skillet, transfer the chicken to a baking dish for the baking. Remove chicken from bag and discard bag with marinade. 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, saute 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 was 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 sauteed 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 of parsley. Serve with leftover marinade for dipping.