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My husband 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
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
- 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.
- 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.
- 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.
- 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'.
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