Spring Chicken – My Way! August 6, 2016

Spring Chicken – My Way!

Spring Chicken

AKA:  Alice Spring’s Chicken From Outback Steak House I revised this recipe in an effort to save ton’s of dish washing later!  Here is a link to their recipe & method:  http://www.food.com/recipe/now-this-is-alice-springs-chicken-123522


1 cup Dijon mustard 
1 cup honey 
1 tablespoon canola oil 
1 teaspoon lemon juice 
6 boneless skinless chicken breasts 
1 13 oz. can sliced mushrooms 
6 lg slices of bacon, cooked 
3 cups shredded Mexican blend cheese 
2 teaspoons chopped fresh parsley 

Directions:  Combine the mustard, honey, and 1 Tbsp oil, and lemon juice in a bowl or shaker container. 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. In one large pan (I use my large electric frying pan), fry your bacon.  Remove some of the bacon grease from the pan leaving enough to flash fry the chicken breast and mushrooms. Heat and sear chicken on both sides. Do the same with the mushrooms. Transfer chicken to oven safe pan and brush with marinade. I chose to wrap each chicken breast with a strip of cooked bacon. Secure with a toothpick. Spoon mushrooms on each breast and then sprinkle each one with the grated cheese.  Cover pan with foil and bake 10 – 15 minutes.  Remove file and let cook for another 5 minutes till lightly browned.  Serve with marinade on the side!