Alice Springs Chicken

This will make your tastebuds very happy.  Your nose will love it, too.  Your waist, arms, and butt--not so much.

We don't go to Outback very often, but whenever we do, I get the Alice Springs Chicken.  I know--it doesn't seem right to get chicken at a steakhouse, but seriously, what's not to love here?  Chicken, mushrooms, bacon, cheese.  More, please! 

This recipe is from a cookbook my mom gave me a few years ago called Top Secret Restaurant Recipes.  The only things I changed about it were shrinking the portion size, using a Mexican cheese blend instead of separate Monterey Jack and Cheddar cheeses, and omitting the parsley.  I'll type out the entire recipe for you, though, so you can make and enjoy your own Outback treat. 

And yes, I do notice the lack of color on this plate.  We desperately needed a salad.  But aren't my placemat, napkin, and dinner plate pretty?

Alice Springs Chicken

1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

4 skinless, boneless chicken breast halves
1 Tbsp vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 Tbsp butter
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley
Salt and pepper
Paprika

Thoroughly combine the Dijon mustard, honey, 1 1/2 tsp vegetable oil, and lemon juice in a small bowl.  Pour about 2/3 of the marinade over the chicken breasts, and marinate them, covered, in the refrigerator for at least 2 hours.  Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375.  Heat a large ovenproof skillet over medium heat, and add 1 tablespoon of oil.  (If you don't have an oven proof skillet, transfer the chicken to a baking dish for baking.)  Sear the chicken for 3-4 minutes per side or until golden brown.  Remove the pan from the heat, but keep the chicken in the pan.

As the chicken is cooking, in a small skillet, saute the sliced mushrooms in the butter.

Brush each seared chicken breast with a little of the reserved honey-mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra to serve alongside the finished dish.

Season the chicken with salt, pepper, and a dash of paprika.  Stack two pieces of cooked bacon, making an X, on each chicken breast.  Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.  Spread 1/4 cup of Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. 

Bake the pan of prepared chicken breasts for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.  Sprinkle each chicken breast with 1/2 teaspoon of parsley before serving.  Put extra honey mustard marinade into a small bowl to serve on the side.