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Name: Alice Springs Chicken Outback - Copycat
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 skinless, boneless Chicken Breast halves; 1 tablespoon Vegetable Oil; 2 cups sliced Mushrooms; 2 tablespoons Butter; Salt and Pepper to taste; Paprika; 12 slices Bacon fully cooked; 1 cup shredded Monterey Jack Cheese; and; 1 cup shredded Cheddar Cheese; or; 2 cup shredded Mexican Blend Cheese; The Best Honey Mustard You've Ever Tasted; Ingredients:; 1 cup Mayonnaise (as always we suggest Duke's Mayonnaise; 4 tablespoons Sugar; 4 tablespoons Cider Vinegar; 6 tablespoons Honey; 2 tablespoons French Mustard (or any other kind works); 2 tablespoons Soy Sauce

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INGREDIENTS

4 skinless, boneless Chicken Breast halves
1 tablespoon Vegetable Oil
2 cups sliced Mushrooms
2 tablespoons Butter
Salt and Pepper ; to taste
Paprika
12 slices Bacon fully cooked
1 cup shredded Monterey Jack Cheese
and
1 cup shredded Cheddar Cheese
or
2 cup shredded Mexican Blend Cheese
The Best Honey Mustard You've Ever Tasted
Ingredients:
1 cup Mayonnaise (as always we suggest Duke's Mayonnaise
4 tablespoons Sugar
4 tablespoons Cider Vinegar
6 tablespoons Honey
2 tablespoons French Mustard (or any other kind works)
2 tablespoons Soy Sauce

INSTRUCTIONS

Ingredients:

4 skinless, boneless Chicken Breast halves

1 tablespoon Vegetable Oil

2 cups sliced Mushrooms

2 tablespoons Butter

Salt and Pepper to taste

Paprika

12 slices Bacon, fully cooked

1 cup shredded Monterey Jack Cheese

and

1 cup shredded Cheddar Cheese

2 cup shredded Mexican Blend Cheese

Directions:

1. Make a batch of The Best Honey Mustard You've Ever Tasted ( see recipe below). Heck, make a double batch -- you'll love it.

2. Pour about ½ of a single batch or ¼ of a double batch of the honey mustard in a bowl and add the chicken. Set in the refrigerator to marinate for 2 hours or, better yet, overnight. Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.

3. Preheat oven to 375 F

4. Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.

5. Transfer chicken to oven safe pan and brush with honey mustard.

6. Salt and pepper breasts.

7. Add butter to frying pan and sauté mushrooms.

8. Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.

9. Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.

10. Serve with your favoite fries, steamed veggies or loaded baked potato!

The Best Honey Mustard You've Ever Tasted

Ingredients:

1 cup Mayonnaise (as always we suggest Duke's Mayonnaise -- this southern favorite is all we ever use.)

4 tablespoons Sugar

4 tablespoons Cider Vinegar

6 tablespoons Honey

2 tablespoons French Mustard (or any other kind works)

2 tablespoons Soy Sauce

Directions:

1. Place all ingredients in a bowl and mix.

2. Make at least an hour before and refrigerate to let flavors combine.

3. Store it in a clean jar in the refrigerator for up to two weeks. Don't worry, it won't last that long.

NOTES

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Alice Springs Chicken Outback - Copycat

4  skinless, boneless Chicken Breast halves 
1 tablespoon Vegetable Oil 
2 cups sliced Mushrooms 
2 tablespoons Butter 
  Salt and Pepper to taste
  Paprika 
12  slices Bacon fully cooked 
1 cup shredded Monterey Jack Cheese 
  and 
1 cup shredded Cheddar Cheese 
  or 
2 cup shredded Mexican Blend Cheese 
  The Best Honey Mustard You've Ever Tasted 
  Ingredients: 
1 cup Mayonnaise (as always we suggest Duke's Mayonnaise 
4 tablespoons Sugar 
4 tablespoons Cider Vinegar 
6 tablespoons Honey 
2 tablespoons French Mustard (or any other kind works) 
2 tablespoons Soy Sauce

Ingredients:

4 skinless, boneless Chicken Breast halves
1 tablespoon Vegetable Oil
2 cups sliced Mushrooms
2 tablespoons Butter
Salt and Pepper to taste
Paprika 
12 slices Bacon, fully cooked
1 cup shredded Monterey Jack Cheese 
and 
1 cup shredded Cheddar Cheese
or 
2 cup shredded Mexican Blend Cheese

Directions:

1. Make a batch of The Best Honey Mustard You've Ever Tasted ( see recipe below). Heck, make a double batch -- you'll love it.
2. Pour about ½ of a single batch or ¼ of a double batch of the honey mustard in a bowl and add the chicken. Set in the refrigerator to marinate for 2 hours or, better yet, overnight. Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
3. Preheat oven to 375 F 
4. Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
5. Transfer chicken to oven safe pan and brush with honey mustard.
6. Salt and pepper breasts.
7. Add butter to frying pan and sauté mushrooms.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each. 
9. Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.
10. Serve with your favoite fries, steamed veggies or loaded baked potato!

The Best Honey Mustard You've Ever Tasted
Ingredients:
1 cup Mayonnaise (as always we suggest Duke's Mayonnaise -- this southern favorite is all we ever use.)
4 tablespoons Sugar
4 tablespoons Cider Vinegar
6 tablespoons Honey
2 tablespoons French Mustard (or any other kind works)
2 tablespoons Soy Sauce

Directions:
1.    Place all ingredients in a bowl and mix.
2.    Make at least an hour before and refrigerate to let flavors combine.
3.    Store it in a clean jar in the refrigerator for up to two weeks. Don't worry, it won't last that long.

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Nutrition

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Serving Size: 1 (1714g)
Recipe Makes: 1

Calories: 3178
Calories from Fat: 1854 (58%)

Amt Per Serving		% DV

	Total Fat 206g	275 %
	Saturated Fat 122.2g	611 %
	Monounsaturated Fat 61g
	Polyunsanturated Fat 10.4g
Cholesterol 851.5mg		262 %
Sodium 17601.3mg		607 %
Potassium 4417mg		116 %
Total Carbohydrate 86.6g		25 %
	Dietary Fiber 8.6g	35 %
	Sugars, other 78g
Protein 250.6g		358 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3178

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