Here it is:
(I got this by going to :

http://www.google.com/advanced_group_search?hl=en

You can search past recipes and posts by going to google.com/advanced_group.
Try it, you'll like it.
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Outback's 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 dont 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.