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Alice Springs Chicken



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 overnight also).

Preheat oven to 375 degrees.  Heat the oil in a skillet and sear the chicken breasts for 3-4 minutes on each side.  Season the chicken breasts with salt and pepper to taste.  Transfer to a baking dish and bake in the oven for 10 minutes.  

Meanwhile, saute the mushrooms in the same skillet.  Turn the chicken breasts over and bake an additional 10 minutes. Cook the bacon strips until crispy (I use pre-cooked bacon and simply microwaved per package directions).

 Remove the baking dish from the oven and top each chicken breast with two bacon strips.  Divide mushrooms evenly over the chicken and top with cheese.  Sprinkle the parsley over all.  Return to the oven for an additional 10 minutes.  Serve over cooked egg noodles, pasta, rice or whatever you like!

The chicken is baked perfectly with a crispy exterior, topped with a little bacon and smothered with rich mushrooms, cheese and fresh parsley.  Can you say heaven?  This dish will truly knock your socks off!!  Enjoy!

 Yield: 2 irresistible servings

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