Alice Springs Chicken (Outback Steakhouse)

Source: DIY Pinterest

Ingredients

Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice

Chicken:
4 chicken breasts
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10/12 mushrooms)
2 Tbsp. butter
salt and pepper
paprika
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley

Instructions:

- Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. 
- Whip the mixture for about 30 seconds. 
- Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. 
- Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.  Chill the remaining marinade until later. 
- After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. 
- Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. 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 saute the mushrooms in the butter. 
- Brush each seared chicken breast with a little of the honey mustard marinade 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 ( I am usually pretty generous with the paprika, I love the flavor). 
- Stack two pieces of cooked bacon, crosswise on each chicken breast. 
- Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 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 1/2 teaspoon parsley before serving. 
- Put extra honey mustard marinade into a small bowl to serve on the side.