Outback Alice's Spring Chicken


Honey Mustard Marinade:1/2 cup Grey Poupon Dijon mustard1/2 cup honey1 1/2 teaspoons vegetable oil1/2 teaspoon lemon juiceChicken:4 skinless, boneless chicken breast halves1 tablespoon vegetable oil2 cups sliced mushrooms (10-12 mushrooms)2 tablespoons buttersalt and pepperpaprika8 slices bacon, cooked1 cup shredded Monterey Jack cheese1 cup shredded Cheddar cheese2 teaspoons finely chopped fresh parsleyUsing an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1 teaspoon of oil over medium heat. If you don't have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3-4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side. Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side


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