Now This is Alice Springs Chicken
photo by BizeeB
- Ready In:
- 3hrs 20mins
- 1 cup Dijon mustard
- 1 cup honey
- 1 tablespoon canola oil
- 1 teaspoon lemon juice
- 4 -6 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 12 slices bacon, cooked
- 3 cups shredded Mexican blend cheese
- 2 teaspoons chopped fresh parsley
- With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
- Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
- Chill remaining marinade to serve with chicken.
- After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
- Transfer chicken to oven safe pan and brush with marinade.
- Meanwhile in frying pan add butter and saute mushrooms.
- Season chicken breasts with salt and peppers.
- Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
- Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.
For the sauce...I mix (to taste)... Ketchup, Mayo, small amount of Dijon mustard, splash of Worcestershire Sauce, sprinkle of garlic and onion powder, crack of pepper, a nip of GOOD Prepared Horseradish (NOT the creamy stuff for sandwiches, but the stuff that looks grated) and a dab of honey. This seemed to get the tang, sweet and kick I was tasting at Outback. I make this up about an hour (or longer) before I use it so the flavors come together.
Wow! This was THE BEST chicken! Even my dad said, "That was good chicken," and he never compliments anything! :) We marinated it for 24 hours and grilled it. I saut?ed the mushrooms on the stove, but everything else was cooked outside. The sauce was amazing! Thanks for the recipe. This one is going in my favorites!
I waffled on whether to rate this 4 or 5 stars, but because the left-overs called to me so strongly, I gave it 5 stars. This was very tasty, but hubby and guest didn't comment. I used chicken tenders instead of breasts, and that was nice. I skipped the butter and used left-over bacon grease, which did not brown the chicken as much as the butter would have, but it tasted great. Next time I'll skip the salt, as the bacon added plenty of saltiness. I forgot the parsley, but don't think that mattered too much. My complaint about this recipe is it just seems a little bit disjointed to me. Like the chicken is just layered with bacon and cheese and they are not integrated with the sauce. Yes, when you dip the chicken in the marinade it helps, but without the dip it's not a blend of flavors but rather a lot of separate and distinct ones. I most likely won't be fixing this again, as it is way too high carb for diabetic hubby (what was I thinking anyway?) But I will recommend it to non-diabetic folks as a tasty treat.