Outback Steakhouse's Alice Springs Chicken

By polledl

Ingredients

• 4 boneless skinless chicken breasts , 1/2 " thick flamed grilled
• 1 cup honey
• 1 cup Dijon mustard
• 1 teaspoon canola oil
• 1 teaspoon lemon juice
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 12 slices bacon , sliced in half
• 1/2 teaspoon McCormick's Season All
• 2 cup sliced mushrooms , drained
• 3 cups shredded colby, monterey jack or mexican blend cheese
• 2 teaspoons chopped fresh parsley

Details

Servings 4
Preparation time 180mins
Cooking time 190mins

Preparation

Step 1

With an electric mixer combine the mustard, honey and 1 tbsp. oil and lemon juice for 1 minute.
Pour 1/2 mixture over chicken in a gallon Ziploc to marinate in fridge 2-24 hours.
Chill remaining marinade to serve with chicken.
After marinating chicken, preheat oven to 375 degrees. Put remaining oil in frying pan. Heat and sear chicken on both sides. Dad grills.
Transfer chicken to oven safe pan and brush with marinade.
Meanwhile in frying pan add butter and sauté mushrooms.
Season chicken breasts with salt and peppers.
Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/2 - 1/2 cup cheese on each.
Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.