Alice Springs Chicken

Several weeks ago we ate at Outback Steakhouse.  I had always heard of "Alice Springs Chicken" but had never tried it.  It's a great entree and very easy to duplicate at home.  Perfect for a busy weeknight dinner, especially if you start marinating the night before.

ALICE SPRINGS CHICKEN (Serves 4-6)

1 cup Dijon mustard
1 cup honey
2 Tbsp canola oil, divided
1 tsp lemon juice
4-6 skinless, boneless chicken breasts
2 cups sliced mushrooms
2 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
12 slices cooked bacon
3 cups shredded Mexican blend cheese
2 tsp chopped fresh parsley

Combine the mustard honey and 1 Tbsp of the oil along with the lemon juice and mix vigorously.

Place the chicken in a 1 gallon Ziploc bag and pour half of the mixture on top.  Refrigerate for 2 to 24 hours.

Save and chill the remaining marinade to serve later with the chicken.

After the chicken has marinated:

Preheat oven to 375 degrees.

Place the remaining 1 Tbsp oil in a frying pan, heat and sear chicken on both sides.

Put the chicken in an oven-safe dish and brush liberally with the marinade.

In the same frying pan add the butter and saute the mushrooms.

Season chicken breasts with S&P.

Place bacon strips across each breast, spoon mushrooms on top, and then add approximately 1/3 to 1/2 cup of cheese on each breast.

Cover the pan with aluminum foil and bake 7-10 minutes or until the cheese is melted and bubbly.  Sprinkle with parsley and serve with honey mustard marinade.