Outback's Alice Spring Chicken

I have been wanting to try this recipe for a while. While I absolutely love Outback Steakhouse's ribs, somehow, this is the dish that I end up ordering every time I go out to Outback! It has all of my favorite ingredients: chicken breast, mushrooms, BACON (oh my goodness!! Have you noticed how many recipes I have had that has bacon in it?), and tons of cheese (my other weakness!).


Red licked his fingers & plate, clean and shiny, as he wolfed his dinner down. So I think this was a keeper, meaning that yes, we'll try this again in the future... maybe with a couple of modifications below.

I sauteed the mushrooms with sliced onions, because I thought it would make them softer, and sweeter... and I was right! Horaay! I also didn't have enough shredded Mexican cheese (gulp!), so more cheese would have been better next time (my waist wouldn't think so, but my taste buds usually win). And because I used really thick chicken breasts, I ended up leaving them in the oven additional 10-15 mins to ensure they are cooked thoroughly. Next time, I'd probably butterfly the thick slices for faster cooking. Enjoy!!

Source: www.recipezaar.com

Ingredients

• 1 cup Dijon Mustard
  
• 1 cup honey
• 1 tablespoon canola oil
• 1 teaspoon lemon juice
• 4-6 boneless skinless chicken breasts
• 1 tablespoon vegetable oil
• 2 cups sliced mushrooms
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 12 slices bacon, cooked
• 3 cups shredded Mexican blend cheese
• 2 teaspoons chopped fresh parsley

1. With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
2. Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
3. Chill remaining marinade to serve with chicken.
4. After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
5. Transfer chicken to oven safe pan and brush with marinade.
6. Meanwhile in frying pan add butter and saute mushrooms.
7. Season chicken breasts with salt and peppers.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
9. Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

Yield: 4-6 servings