Alice Springs Chicken

In our house we eat chicken for dinner at least once a week.  While I could eat chicken every 

night, the boys get tired of it easily.  So I am constantly on the hunt for new chicken recipes. 

Months ago I saw a recipe for Outback Steakhouse Alice Springs Chicken.  It sounded yummy,

but I put off making it because it's not exactly a low-calorie meal!  This week however, I was out

of ideas so I decided to give it a try.  I read over several versions of it, and put together my 

own.  Man oh man, is this yuuuuummmmy!  I mean really, how can you go wrong with bacon,

mushrooms and cheese????  So bad for you, but oh so good!  I served it with salad so I 

could justify this as a "healthy" well rounded meal in my head.  Whatever you serve it with 

though, you gotta try this dish.  My son loved it, and my husband and I gobbled it up.  Next time

I make it I might add some caramelized onions......I think that might send it over the top for me! 

Definitely adding this one to my ever growing recipe book! 

Alice Springs Chicken (knockoff from Outback Steakhouse)

4 boneless skinless chicken breasts

Garlic salt & pepper blend

¼ cup Dijon mustard

¼ cup honey

1 tbsp regular yellow mustard

1 tbsp spicy brown mustard

¼ tsp onion powder

6 slices bacon

1 cup sliced baby bella mushrooms

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Season the chicken with the garlic salt & pepper blend on both sides and refrigerate for at least 30 minutes.  Place the bacon in a medium sized skillet and cook until crisp, then remove from heat and set aside.  While the bacon is cooking, place your chicken on the grill and cook for about 4 minutes on each side (you can of course skip the grill & just cook it in a pan on the stove top, I just like the flavor the grill gives it).  Remove the chicken from the heat and set aside.  Preheat oven to 350 and spray an 11x9 baking dish with cooking spray. 

In a small bowl mix together the Dijon, honey, yellow mustard, brown mustard and onion powder until well blended.  Spoon about 1/3 of the honey mustard mixture over the bottom of your baking dish.  Place the chicken in the baking dish, then spoon the rest of the honey mustard mixture on top of the chicken.  Layer on top of the chicken the mushrooms, the bacon (I tore each slice of bacon up then divided it evenly), and the cheese (1/4 cup of each cheese on top of each piece of chicken). 

Cover baking dish with tin foil, but give it a little “tent” in the middle.  Place in oven and bake for about 30-45 minutes (depends on how thick your chicken is).  Make sure chicken is cooked completely and cheese is melted.