Alice Springs Chicken

malinda sargent



Recipe from the Outback Steakhouse :)

★★★★★ 2 votes


1 cup dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4-6 boneless skinless chicken breast
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices cooked bacon ( i use turkey bacon )
3 cups shredded mexican blend cheese
2 teaspoons chopped fresh parsley



Combine the mustard honey and 1 tablespoon of the oil along with the lemon juice and mix. Mix vigorously .
Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top. Refrigerate for 2 to 24 hours.
Save and chill the remaining marinade to serve later with the chicken.
After the chicken has marinated:

Preheat your oven to 375°F.
Place the remaining oil in a frying pan, heat and sear chicken on both sides.
Put the chicken in an oven safe pan and brush liberally with the marinade.
In the same frying pan and add the butter and sauté the mushrooms.
Season chicken breasts with salt and pepper.
Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 of a cup of cheese on each backspace.
Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

About this Recipe

Course/Dish: Chicken