Alice Springs Chicken

Categories:
poultry

----Honey Mustard Marinade----
1/2 cup dijon mustard
1/2 cup honey
1 1/2 ts vegetable oil
1/2 ts lemon juice ----The rest of it----
4 chicken breast halves, boneless, sk
1 tablespoon vegetable oil
2 cups mushrooms, sliced
2 tablespoon butter
salt
pepper
paprika
8 slices bacon; cooked
1 cup Monterey Jack Cheese, shredded
1 cup cheddar cheese, shredded
2 teaspoon fresh parsley, finely chopped

Use an electric mixer to combine the dijon mustard, honey, 1 1/2 ts. oil, and lemon juice in a bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered in the refrigerator for about 2 hours. Chill the remining marinade until later. After the chicken has marinated, preheat oven to 375 degrees and heat up an ovenproof frying pan large enough to hold all four breasts and 1 Tb oil over medium heat. Sear the chicken in the pan for 3 to 4 minutes per side until golden brown. Remove pan from the heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan, saute the mushrooms in the butter. Brush each 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. Criss cross 2 pieces of cooked bacon on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to cover each breast evenly. Spread 1/4 cup Monteray jack cheese onto each breast followed by 1/4 cup of cheddar. Bake the pan of chicken breasts for 10 to 15 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 ts parsley before serving. Put the extra honey mustard into a small bowl to serve on the side.

Contributor: Outback Steakhouse

Yield: 4 servings