OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

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OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

4 skinless, boneless, chicken breasts,
1/2 inch thick (may be frozen)
Honey mustard
6 pieces bacon, sliced in half and fried crisp
1/2 tsp. McCormick Season-All
1 C. sliced mushrooms (canned or jar), drained
3 C. shredded Colby/Monterey Jack cheese

Rub chicken breasts with Season-All and set aside to marinate for 1 hour.

While the breasts are marinating, fry bacon crisp and drain. Shred cheese and set aside.

Preheat oven to 350ºF.

Remove chicken from marinade and sauté over medium heat in pan with just enough bacon grease to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle, but not dry. Remove from pan.

Spread chicken breasts with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded cheese. The chicken should be covered with cheese. Bake at 350ºF for 5 to 7 minutes or just until cheese melts. Sprinkle with parsley. Extra honey mustard may be served on the side.