Happy Friday everyone.
Man am I looking forward to the weekend. It’s been a long week and I’m ready for it to be done. This recipe is a great for a “Man I’m so glad it’s the weekend” celebration. No not TGIF, but its lesser known cousin MISGITW.
What are your plans for the weekend? It’s supposed to be a nice warm weekend, which is nice because it snowed on Monday and Tuesday. I’m looking forward to getting outside and going for a run.
This recipe is a favorite of the family. I haven’t actually eaten Alice Springs chicken at the Outback Steakhouse, but I surely love the Alice Springs Chicken Copycat recipe.
It’s a marinated, grill piece of chicken covered in a honey mustard sauce (yum!), then topped with sauteed mushrooms (yum!), then bacon (yum!), then a little cheese (yum!). Everything you need to survive is in there.
You can leave out the mushrooms if they make you go “ew!” but in my opinion it’s a sad, sorry thing not to love mushrooms. To each their own, I guess (cuz’ then there’s more mushrooms for me!)
If you are lucky enough to live by a Trader Joes, they sell a honey mustard that tastes pretty close to the honey mustard sauce you make in this recipe. Use it to cut out a step or two without losing any of the flavor.
This is a great main dish for entertaining. And it just makes me feel like spring is around the corner.
Have a great weekend!
Ingredients
- 1/2 cup dijon mustard
- 1/2 cup honey
- 1 1/2 teaspoon vegetable or olive oil
- 1/2 teaspoon lemon juice
- 4 chicken breasts
- 2 cups sliced white or brown button mushrooms
- 2 tablespoons butter
- salt and pepper to taste
- 1/2 teaspoon paprika
- 8 slices bacon, cooked
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup cheddar cheese
- 2 teaspoons finely chopped parsley
Instructions
- Mix together the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whisk together for about 30 seconds.
- Pour 1/2 to 2/3 of the mixture in a zip loc bag with the chicken breasts. Marinate the chicken for about 2 hours.
- Refrigerate the remaining marinade for later.
- Remove the chicken from the refrigerator and preheat your grill to high.Also preheat your oven to 350.
- Turn grill down to medium high. Grill chicken for 8-10 minutes per side, or until chicken is cooked through.
- Alternately, you can sautee the chicken in a large skillet over medium high heat with 1 1/2 tablespoons oil.8-10 minutes per side, or until cooked through.
- While chicken is cooking, melt butter in a large saute pan. Add sliced mushrooms. Stir often. Mushrooms will reduce in size quite a lot and should start to develop a golden brown crust.
- Remove chicken from grill and place on a baking sheet. Sprinkle with salt, pepper and paprika, then brush a little of the reserved marinade (not the portion the raw chicken was in.) Top each breast with 2 slices of bacon crosswise, sauteed mushrooms, then sprinkle with a little of the cheddar and monterey jack cheeses.
- Place baking sheet in the oven for 5-6 minutes or until the cheese melts.
- Put extra honey mustard in a bowl. Sprinkle parsley over the cooked chicken.
Recipe Source: My sister-in-law Jaci via Astray Recipes
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