Alice Springs Chicken
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
8 boned and skinned chicken breast
8 slices bacon
1 tablespoon vegetable oil
8 ounces mushrooms sliced
2 tablespoons butter
salt, pepper, paprika
1 cup Monterey jack cheese shredded
1 cup cheddar cheese shredded
2 teaspoons parsley finely chopped
Use whisk or small mixer to combine mustard, honey, oil and lemon juice in small bowl.
Whip the mixture for about 30 seconds.
Pour 2/3 of sauce over chicken and cover and refrigerate for at least 2 hours.
Chill remaining marinade.
Cook bacon and set aside.
After chicken has marinaded, preheated at 375 for at least 10 minutes.
Heat a skillet large enough for chicken breast and removed from chicken from marinade, discard marinade.
Sear chicken breast in pan for 3-4 minutes on each side in 1 tablespoon vegetable oil.
Remove from heat and place chicken in heat proof dish is skillet is not large enough to hold all pieces, brush with some sauce but do not contaminate sauce for serving with cooked meal.
Place in oven.
Quickly saute mushrooms in butter.
Remove pan from oven and sprinkle with salt, pepper, and paprika. Layer chicken as follows: Bacon, Mushrooms, Monterey Jack cheese, Cheddar Cheese.
Return to oven and bake for 7 - 10 minutes.
Cheese will be melted and start to bubble.
Sprinkle each breast with 1/2 tsp parsley before serving and serve with reserved honey/mustard sauce.
Pairs Well With
This is my husband's favorite at the Outback. I looked and looked for it and finally found it at CopyKat. My husband likes to order this as a burger at the Outback. Great!