Anna's Tiny Kitchen

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 hours (you can marinate overni