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Prep Time: 1440 Minutes Cook Time: 60 Minutes |
Ready In: 1500 Minutes Servings: 4 |
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I love Outback's Alice Springs Chicken and Applebee's Smoothered Chicken, so I sorta created my own version of it. You can use fat-free dressing with this and there is NO difference in the taste (just less fat!) and you can use canned mushrooms when fresh aren't on hand. Also if in a tight bind, you can use can/jarred bacon bits (the real ones not Bacos) instead of the actual bacon slices. I prefer applewood smoked bacon cooked fresh. Ingredients:
8 slices bacon, fried |
4 boneless skinless chicken breasts |
1 cup cheddar cheese, shredded |
1 cup monterey jack cheese, shredded |
1 (8 ounce) package fresh mushrooms, sliced |
1 medium onion, sliced |
1/2 cup grey poupon dijon mustard |
1/2 cup honey |
1 1/2 teaspoons oil |
1/2 teaspoon lemon juice |
Directions:
1. Place chicken breasts in honey Dijon dressing. If using the marinade recipe, mix ingredients for the marinade in a bowl with mixer for 30 seconds (or use 16 oz bottled honey Dijon dressing, can use regular or fat free).
2. Marinate overnight.
3. Sauté the mushrooms and onion in a little butter.
4. Grill chicken until done on a grill with indirect heat. Place on cookie sheet shoving them close together to keep toppings on top with mushrooms, onion and bacon. Add lots of each cheese to each breast.
5. Place in hot oven until cheese is melted; serve.
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