|Image and recipe Blog Chef|
As I had the name of the original, it didn't take long to find other options. Some used regular yellow mustard, some used Dijon which I am guessing is the most authentic. Some used only Monterey Jack cheese, some a mix of Jack and Cheddar. I decided to go with this version, but I didn't notice the change to Dijon Mustard which I actually like better. No worries it still tasted great.
As always, after perusing several recipes I made a few changes. I followed the recipe up to putting the chicken in the baking dish, but went ahead and topped the breasts with the 2 slices of bacon and a pile of sauteed mushrooms. Then I covered with foil and baked for 25 minutes. At that time I uncovered and topped with the cheese and popped it back in until melted. I also skipped the adding the Paprika and the Parsley. It received rave reviews.
This recipe is easy and delicious. It's a little heavier than the normal dinner fair I offer, but great for an occasional meal. It would also be a wonderful, filling choice for company and as an added bonus really looks great on the plate.
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Outback Steakhouse Alice Springs Chicken
½ C Dijon mustard (can also use Yellow Mustard if you prefer it)
½ C Honey
1 ½ tsps Vegetable oil
½ tsp Lemon juice
1 T Vegetable oil
2 C Fresh mushrooms (sliced)
2 T Butter
Salt, Pepper, Paprika (optional)
8 Slices cooked bacon
1 C Shredded Monterey Jack cheese
1 C Shredded cheddar cheese
2 tsp Fresh parsley (finely chopped) - Optional
In small bowl whisk together Dijon mustard, honey, 1 ½ teaspoons of oil and lemon juice. Add the chicken breasts into a large container. Pour about 2/3 of the honey mustard sauce over the chicken. Cover and refrigerate for about 2 hours. Cover the remaining honey mustard sauce, refrigerate and reserve until later.
In a small frying pan melt the butter. Add mushrooms and sauté until the mushrooms have reached your desired tenderness. Remove from heat.
Lightly grease a 9×13” baking dish. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove chicken breasts from the marinade (discard the marinade) and season with salt, pepper and paprika. Add the chicken breasts to the pan and sear on both sides for 3-4 minutes or until golden brown. Place the chicken breasts into the baking dish. (NOTE - here is where I topped with the bacon and mushrooms and covered the dish in foil. In the final step below I only had to add the cheese.)
Place into the oven and bake at 350 degrees for 25-30 minutes or until the chicken is fully cooked. During the last few minutes of cooking top each chicken breast with mushrooms, 2 slices of bacon, ¼ cup Monterey jack, ¼ cup of cheddar. Bake until the cheese has melted.
Sprinkle each chicken breast with ½ teaspoon of parsley before serving. Serve with the refrigerated honey-mustard sauce (note - I drizzled a little on the individual servings instead).
(Makes 4 Servings)