Outbacks Alice Springs Chicken







Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup honey

1 1/2 teaspoons vegetable oil

1/2 teaspoon lemon juice





Chicken:

4 skinless, boneless chicken breast halves

1 tablespoon vegetable oil

2 cups sliced mushrooms (10-12 mushrooms)

2 tablespoons butter

salt and pepper

paprika

8 slices bacon, cooked

1 cup shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

2 teaspoons finely chopped fresh parsley



Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil

and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour

about 2/3 of marinade over the chicken breasts and marinate them

(covered) in the refrigerator, for about 2 hours. Chill remaining

marinade until later. After the chicken has marinated, preheat oven to

375° F and heat up an ovenproof frying pan (large enough to hold all

four breasts) with 1 teaspoon of oil over medium heat. If you don't

have an ovenproof skillet, transfer the chicken to a baking dish for

the baking. 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, sauté 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

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

sautéed 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 parsley before

serving. Place extra marinade in small bowl to serve on the side.