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Bacon Cheese Topped Chicken


Tim loves the Alice Springs chicken from Outback Steakhouse.  I've tried a couple of the clone recipes, none that really knocked his socks off.    Gave this one a run today, and he said while it's not really like the Outback one either, he liked it a lot and would eat it again if I made it.  

"Partially cooking" the bacon is kind of vague, you want it to crisp up but not burn on top of the chicken while it bakes, I eyeballed it and it was pretty close.   We aren't mushroom fans, so they got omitted.  I used Penzey's Seasoned Salt in place of the salt/pepper/paprika.


Bacon Cheese Topped Chicken

Bacon Cheese Topped Chicken

Author:

Ingredients:

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 4 1/2 teaspoons vegetable oil -- divided
  • 1/2 teaspoon lemon juice
  • 4 boneless skinless chicken breast halves
  • 1/4 teaspoon salt (used Penzey's Seasoned Salt)
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 bacon strips -- partially cooked

Instructions:

  1. In a bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
  2. Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with seasoned salt.
  3. Transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken.
  4. Top with cheeses. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375' for 20-25 minutes or until a meat thermometer reads 160'.
Source: https://www.tasteofhome.com/recipes/bacon-cheese-topped-chicken/
Chicken, bacon, cheese
Copycat, Poultry, Main dishes
American
Created using The Recipes Generator
 
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