Outback Steakhouse's Alice Springs Chicken

We've had this before a few times and it is AMAZING, so I don't know we haven't eaten it more, but we just made it again the other night, and it was even better than I remember. This is Todd Wilbur's version of the recipe, and it is not to shabby!

Title: Outback Steakhouse Alice Springs Chicken

Yield: 4 Servings

Ingredients

***HONEY MUSTARD MARINADE***
1/2 c grey poupon dijon mustard
1/2 c honey
1 1/2 ts vegetable oil
1/2 ts lemon juice
***THE REST***
4 chicken breast halves-without skin; boneless
1 tb vegetable oil
2 c mushrooms; sliced
2 tb butter
salt and pepper; to taste
paprika; to taste
8 slices bacon; cooked
1 c monterey jack cheese; shredded
1 c cheddar cheese; shredded
2 ts parsley; finely chopped

Instructions

Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.

After the chicken has marinated, preheat the oven to 375 degrees F and heat up an oven proof frying pan large enough to hold all four breasts and 1

tablespoon of oil over medium heat. (If you don't have an oven proof skillet, transfer

the chicken to a baking dish for baking). Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.

As the chicken is cooking, in a small frying pan saute the sliced mushrooms in the butter.

Brush each seared chicken breast with a little of the reserved honey mustard marinade (NOT the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper, and a dash of paprika.

Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.

Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of cheddar.

Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.