Outback Steakhouse Alice Springs Chicken
- 4 chicken breast halves, skinless and boneless
- 1 Tbsp vegetable oil
- 2 cup mushrooms, sliced (10-12 mushrooms)
- 2 Tbsp butter
- Salt and pepper to tatsePepper
- 8 slices bacon, cooked
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 tsp fresh parsley, finely chopped
After chicken has marinated, preheat the oven to 375° F and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking.)
Sear the chicken in the pan for 3 to 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 frying pan, sauté 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 that you can serve on the side later with the dish.
Season the chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sautéed mushrooms onto the bacon, being sure to coat each chicken 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 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 tsp parsley before serving.
Put extra honey mustard marinade into a small bowl to serve on the side.Makes 4 Source:
Submitted by: Recipe Group Member
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