While I was searching for honey mustard dressing recipes a couple of weeks ago, I kept seeing Alice Springs chicken in the results, and had no idea what that was all about. Obviously, I had to check it out, and discovered it’s a “famous” dish served at Outback Steakhouse. I mean, I know all about the Bloomin’ Onion, but hadn’t heard of this before, but am SOOO glad that I stumbled upon it! It definitely packs a bunch with amazing flavor!!
Honey Mustard Marinade
- 1/2 cup Grey Poupon Dijon mustard
- 1/2 cup honey
- 1 tsp. Canola oil
- 1/2 tsp. lemon juice
- 4 skinless, boneless chicken breast halves
- 1 tbsp. Canola oil
- 2 cups sliced mushrooms
- 8 slices of bacon, cooked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- Combine mustard, honey, 1 tsp. oil and lemon juice in a bowl using an electric mixer. Mix for about 30 seconds.
- Place chicken in a large ziploc bag and pour about 2/3 of marinade over chicken. Marinate in fridge for about 2 hours (or longer, if desired). Chill remaining marinade for later use.
- After chicken has marinated, preheat over to 375° F.
- Heat 1 tbsp. oil in a large skillet over medium heat, remove chicken from bag and sear on each side for 3-4 minutes until golden brown. Throw away bag with marinade in it. Remove from heat, and place chicken into a baking dish.
- In a small frying pan, sauté the mushrooms in a little butter.
- Brush each of the chicken breasts with the reserved honey mustard marinade, saving a little to serve on the side when the dish is finished.
- Season chicken with some salt, pepper and a dash of paprika.
- Place two pieces of cooked bacon crosswise on top of each chicken breast.
- Spoon 1/4 of the mushrooms on top of the bacon.
- Sprinkle 1/4 cup of the Monterey Jack cheese, then 1/4 cup of Mozzarella on top of each piece of chicken.
- Bake for 7-10 minutes, or until cheese is thoroughly melted and bubbly.
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