Recipe: Outback Steakhouse Alice Springs Chicken

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

4 chicken breast halves; boneless, skinless
1 tbsp vegetable or canola oil
2 cups mushrooms; sliced
2 tbsp margarine
8 slices bacon; cooked
1 cup Monterey Jack cheese; shredded
1 cup cheddar cheese; shredded
2 tsp fresh parsley; finely chopped
salt, to taste
pepper, to taste
paprika, to taste

Pour 2/3 of honey mustard sauce over chicken breasts and marinate them, covered in the refrigerator for about 2 hours. Chill the remaining sauce for later.

After the chicken has marinated, preheat oven to 375 degrees.

In an oven proof skillet (or you can transfer to a baking dish later), sear the chicken 3-4 minutes or until golden brown. Remove pan from heat.

In a small skillet saute mushrooms in the butter. You can transfer chicken to a baking dish now.

Brush each chicken breast with some of the reserved honey mustard marinade. Save some of the marinade to serve on the side later. Season chicken with salt, pepper, and paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon sauteed mushrooms onto bacon. Coat each chicken breast evenly. Spread 1/4 cup Monterey Jack cheese onto each chicken breast followed by 1/4 cup cheddar cheese.

Bake for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.

Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Serve extra honey mustard sauce on the side.

Servings: 4