Cheesy Bacon Mushroom Chicken |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My favorite dish at The Outback Steakhouse is Alice Springs Chicken. This recipe is not exactly like that dish but close enough to mention the similarity. Ingredients:
1 lb chicken tenderloins |
1 lb bacon |
7 ounces mushrooms |
4 ounces colby-monterey jack cheese |
lawry's seasoned salt |
honey mustard |
1 cup extra virgin olive oil |
Directions:
1. Mix Chicken and Extra Virgon Olive oil in a one gallon zip lock bag. Add a good amount of lawyer's seasoning salt. Shake and mix everything together and let sit for 30 minutes.
2. Bake your bacon in the oven at 400 degrees until it reaches your desired doneness. Let cool and keep the grease.
3. Place the chicken smooth side down on a grill at medium heat. Grill the chicken as you normally would. You want the chicken to have grill marks and that grilled flavor. If you don't have a grill a George Foreman would work.
4. Coat a baking sheet with the bacon grease.
5. Brush the grilled chicken with honey mustard being very careful not to add too much. It should be subtle so just a light coat will do.
6. Place chicken on the baking sheet. Place mushrooms on top of the chicken followed by bacon and then cheese. You can add the bacon whole or chop it up and add it in peices. I prefer whole.
7. Place pan in the oven at 400 degrees until cheese is melted.
8. Serve amd listed to all the complements.
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