|Recipe from: favfamilyrecipes|
Image Credit: Erica
Alice Springs Chicken
“OK, I know the picture looks like a big cheesy mess… but trust me, this chicken is fantastic! You will love it! I got this recipe from Top Secret Recipes and made just a couple changes. If you have ever had the Alice Springs Chicken at Outback Steakhouse, you will find that this tastes JUST like it!” Erica
Honey Mustard Marinade (Divided):
1 cup Grey Poupon Dijon mustard
1 cup honey
2 teaspoons vegetable oil
1 teaspoon lemon juice
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10 or 12 mushrooms)
2 tablespoons butter
Salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Use an electric mixer to combine the mustard, honey, 1½ teaspoons oil and lemon juice in a
Whip the mixture for about 30 seconds.
Pour about HALF of the marinade over the chicken breasts and marinate them, covered, in the
refrigerator for about 2 hours.
Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375°F and heat an ovenproof frying pan
large enough to hold all four breasts and 1 tablespoon oil over medium heat.
If you don't have an ovenproof frying pan, transfer the chicken to a baking dish.
Sear the chicken in the pan for 3-4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in the pan.
As the chicken is cooking, in a small frying pan sauté the 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 paprika.
Stack two pieces of cooked bacon, crosswise on each chicken breast.
Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup of Cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted
and starting to bubble.
Sprinkle each breast with ½ teaspoon parsley before serving.
Put extra honey mustard marinade into a small bowl to serve on the side.
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