Description:

An Outback Steakhouse copykat

Source:

Suzanne

Serves/Makes:4

Ingredients

• 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
• salt
• pepper
• paprika
• 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

Preparation

• 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.

Comments

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".