Outback's Alice Springs Chicken

List of Ingredients

1/2 cup (125 ml) Dijon mustard
salt & pepper
1/2 cup (125 ml) honey
paprika
1-1/2 tsp (7 ml) vegetable oil
8 slices bacon -- cooked
1/2 tsp (2 ml) lemon juice
2 tbsp (30 ml) butter
4 boneless skinless chicken breast halves
1 tbsp (15 ml) vegetable oil
2 cups (475 ml) sliced mushrooms
1 cup (225 ml) shredded Monterey jack cheese
1 cup (225 ml) shredded Cheddar cheese
2 tsp (10 ml) finely chopped fresh parsley


Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.

Whip the mixture for about 30 seconds.

Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours.
Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 degrees (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish)

Sear the chicken in the pan for 3-4 minutes per side or until golden brown.
Remove pan from heat but keep chicken in the pan.

As the chicken is cooking, in a small frying pan sauté the mushrooms in the butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.

Season the chicken with salt, pepper and paprika.

Stack two pieces of cooked bacon, crosswise on each chicken breast.

Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.

Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) of Cheddar.