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- An Outback Steakhouse copykat
- 1/2 cup (125 ml) Dijon mustard
- 1/2 cup (125 ml) honey
- 1-1/2 tsp (7 ml) vegetable oil
- 1/2 tsp (2 ml) lemon juice
- 4 boneless skinless chicken breast halves
- 1 tbsp (15 ml) vegetable oil
- 2 cups (475 ml) sliced mushrooms
- 2 tbsp (30 ml) butter
- 8 slices bacon, cooked
- 1 cup (225 ml) shredded Monterey Jack cheese
- 1 cup (225 ml) shredded cheddar cheese
- 2 tsp (10 ml) finely chopped fresh parsley
- Use an electric mixer to combine the mustard, honey, 1-1/2 tsp (7 ml) oil and lemon juice in a small bowl.
- Whip the mixture for about 30 seconds.
- Pour about 2/3 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 (200 C.) and heat an ovenproof frying pan large enough to hold all four breasts and 1 tbsp (15 ml) oil over medium heat (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
- Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown.
- Remove pan from heat but keep chicken in the pan.
- As the chicken is cooking, in a small frying pan saute the 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 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.
- Sprinkle 1/4 cup (60 ml) Monterey Jack cheese evenly onto each breast followed by 1/4 cup (60 ml) cheddar cheese.
- Bake the pan of prepared chicken breasts for 7 to 10 minutes or until cheese is thoroughly melted and starting to bubble.
- Sprinkle each breast with 1/2 tsp (2 ml) parsley before serving.
- Put extra honey mustard marinade into a small bowl to serve on the side.
- This recipe was passed through an e-mail list that I'm on.
I don't know who sent it originally.
The source listed on the recipe was "Outback Steakhouse CopyCat".
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