This delightful dish is served at Outback Steakhouse as Alice Springs Chicken. It is a grilled chicken breast, marinated in honey mustard, grilled and topped with bacon, mushrooms, and cheese. I have only had it once but never forgot it. While thinking about what I could do with a couple of chicken breasts, I remembered this dish. I searched the internet and ran across this knockoff recipe for Alice Springs Chicken. I made a couple of changes in the recipe and it was delicious. Michael declared it "flavorful." I served it with homemade French fries and the reserved honey mustard for dipping. I just realized I forgot the parsley. The photo would have been prettier with a little color but we ate it too fast to miss the greenery.
- 1 cup Dijon mustard
- 1 cup honey
- 1 tablespoon canola oil
- 1 teaspoon lemon juice
- 4 -6 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms
- 2 tablespoons butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 12 slices bacon, cooked
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 2 teaspoons chopped fresh parsley
- With a whisk combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
- Pour ½ mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
- Chill remaining marinade to serve with chicken.
- After marinating chicken, preheat oven to 375°F. Put remaining oil in frying pan. Heat and sear chicken on both sides.
- Transfer chicken to oven safe pan and brush with marinade.
- Meanwhile in frying pan add butter and saute mushrooms.
- Season chicken breasts with salt and peppers.
- Stack bacon across each breast, spoon mushrooms on each breast and then approx ⅓- ½ cup cheese on each.
- Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.