This recipe is adapted from Outback Steakhouse's famous Alice Springs Chicken. It is insanely delicious and fit for company! The seared, baked chicken breasts are smothered in fried mushrooms, a little bacon, cheesy goodness and chopped fresh parsley. This is a fairly simple recipe and I serve it over cooked egg noodles. My recipe serves two, but you can easily double it to serve four! Yummy! 2 boneless, skinless chicken breasts 1/4 cup Dijon mustard (I used Grey Poupon) 1/2 cup honey 1 Tablespoon oil 1 teaspoon fresh lemon juice 2 cups sliced mushrooms 4 strips cooked bacon (extra crispy!) 1/2 cup shredded Monterey Jack cheese 1/4 cup shredded Cheddar cheese 1/4 chopped fresh parsley salt and pepper Mix the mustard, honey, oil and lemon juice thoroughly with an electric mixer. Pound the chicken breasts slightly so they are a little thinner. Pour the honey-mustard mixture over the chicken breasts and marinate at least 2 ...
Cooking & Baking with an Occasional Portuguese Flair!