Alice Springs Chicken like Outbacks

Ingredients

Honey Mustard Marinade

½ C Dijon mustard

½ C honey

1 ½ tsp vegetable oil

½ tsp lemon juice

4 skinless boneless chicken breast halves

1 Tbl vegetable oil

2 C sliced mushrooms (10 to 12 mushrooms)

2 Tbl butter

salt

pepper

paprika

8 slices of bacon, cooked

1 C shredded Monterey jack cheese

1 C shredded cheddar cheese

2 tsp finely chopped parsley

Instructions:

1. Use an electric mixer to combine Dijon mustard, honey, 1 ½ tsp vegetable oil, and lemon juice in small bowl.  Whip the mixture about 30 seconds.
2. Pour about 2/3s of marinade over the chicken breast and marinate them, covered, in the refrigerator about 2 hours.  Chill the remaining marinade until later.
3. After the chicken has marinated, preheat the over to 375 degrees F. and heat up an oven proof frying pan large enough to hold all four chicken breasts and 1 Tbl oil over medium heat.  (if you don’t have an oven proof skillet transfer chicken to a baking dish after searing for baking.)  Sear the chicken in the pan for 3 to 4 minutes per side until golden brown.  Remove the pan from heat but keep the chicken in the pan.
4. In a small frying pan sauté the mushrooms in butter
5. Brushed each seared chicken with a little of the reserve honey mustard marinade (not what the chicken had been sitting in), being sure to save a little extra to serve on the side later.
6. Season the chicken with salt, pepper, and a dash of paprika.
7. Stack 2 pieces of cooked bacon crosswise on each chicken breast
8. spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
9. Spread a ¼ C Monterey jack cheese into each breast followed by ¼ C  of cheddar.
10. Bake the prepared chicken breast for 7 to 10 minutes or until cheese  is thoroughly melted and starting to bubble.
11. Sprinkle with parsley and serve with the honey mustard marinade.
12. note: we serve over mash potatoes and leave off the mushrooms.