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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is my version of The Outback's Alice Spring chicken: cooking time is subjective. Does not include marinating time. I have used a mixture of Blue and Cheddar for this also. SOURCE SHADOWS Ingredients:
4 fresh boneless skinless chicken breasts or 4 frozen chicken breasts, 1/2-inch thick |
honey mustard |
6 pieces bacon, sliced in half and fried crisp (i use slab bacon) |
1 teaspoon season-all salt, any brand will do |
1 cup sliced mushrooms, fresh sauteed in butter |
3 cups shredded colby or 3 cups monterey jack cheese |
parsley (to garnish) |
1/2 cup grey poupon mustard |
yellow mustard, may be used for milder version |
1/4 cup honey |
1/4 cup light corn syrup (to taste) |
1/4 cup mayonnaise |
Directions:
1. This is my version of The Outback's Alice Spring chicken:.
2. Rub chicken breast with Season All and set aside in refrigerator to marinated for 1 hour or longer.
3. While the breast is marinating fry bacon crisp and drain.
4. Shred cheese and set aside.
5. Prepare Honey Mustard and gather all other items together to assemble .
6. Take chicken from marinate and grill over medium heat .
7. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove.
8. Place in shallow oven proof or microwave proof baking dish.
9. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
10. Pop in heated oven at 350°F or a microwave just until the cheese melts and browns slightly.
11. Sprinkle with parsley.
12. Extra honey mustard may be served on the side.
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