Recipe: Alice Springs Chicken

Outback Restaurant- Alice Springs Chicken
posted by Karen on February 07, 1999

Honey Mustard Dressing:
1/2c. grey poupon dijon mustarc
1/2 c. honey
1 1/2 tsp. veg. oil
1/2 tsp. lemon juice
Chicken:
4 skinless boneless chicken breast
1 TB veg. oil
2 c. sliced mushrooms
2 TB. butter
salt & pepper paprika
8 slices bacon
1 C. shredded Mont.
Jack.
1C. shredded Cheddar 2 tsp.parsley

Using an elec. mixer, combine mustard, honey, 1 1/2 tsp. oil and lemon juice in small bowl. WHip mixture about 30 seconds. Pour 2/3 of marinade over the breasts and marinade until later. After the chicken has marinated, preheat the oven to 375 deg, and heat an oven proof frying pan with 1 tsp. oil over med. heat.... Sear chicken in pan 3-4 min. per side or until golden brown.
As the chicken is cooking, saute the sliced mushrooms in butter in small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little as a side. Season chicken with salt, pepper and a dash of paprike. Stack two pieces of the cooked bacon, crosswise, on each chicken breast.Spoon the sauted mushroom on the bacon being sure to coat each breast evenly. Spread 1/4 c. Mont. Jack cheese onto each breast, followed by 1/4 c. cheddar. Bake the pan of chicken for 7-10 min. or unitil the cheese is melted and starting to bubble.
Sprinkle each chicken breast with 1/2 tsp. parsley before serving. Place extra marinade in small bowl to serve on the side.