At Outback Steakhouse, this is called OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN . It’s a wonderful twist on an absolute classic. Everyone who tries your OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN RECIPE is going to fall in love with it… guaranteed!
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl.
Pour about 2/3 of marinade over the chicken breasts and marinate them in the refrigerator, for about 2 hours.
After the chicken has marinated, preheat oven to 375 F and heat up an oven proof frying pan with 1 teaspoon of oil over medium heat.
Place the chicken to a baking dish for the baking.
Sear chicken in pan until golden brown.
Remove the pan from heat, but keep the chicken in the pan.
As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved honey mustard marinade.
Season chicken with salt, pepper, and a dash of paprika.
Stack two pieces of cooked bacon, crosswise, on each chicken breast.
Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly
Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.
Bake the pan of chicken until the cheese is thoroughly melted.
Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.
Place extra marinade in small bowl to serve on the side.