Alice Springs Chicken

This was oh so incredibly delicious!  Alice Springs Chicken is the only thing I order at the Outback so I knew I HAD to try this.  I couldn't believe how right on it was!!

First thing's first, you need to make the sauce.  Combine 1c grey poupon, 1c honey, 1/2c mayo, 1t lemon juice. 

Pour 1/3 of the sauce into a zip-lock bag and refrigerate the rest for later.

Place 4 boneless chicken breast halves into the zip-lock bag with the sauce and refrigerate for at least 2 hours.

I used my cast iron skillet to do the whole recipe since I could do all of the stove top stuff in it and then just continue to the oven.  Less clean up which is always good!

Slice up a package of mushrooms (I used crimini but I don't think it matters what kind you use) and saute them in 2T butter until pretty and brown.  Remove them from the pan to a plate.

Take the chicken that has been soaking in the sauce and sear it for 3-4 minutes per side in 1T oil. 

Remove from the heat but keep in the pan. Season with salt, pepper, and paprika.

Place 2 slices (8 total) cooked bacon, browned mushrooms, and shredded cheese (2c total) on top of each chicken breast.  I found it difficult to keep everything on the chicken without falling off.  I think that, next time, I will use slices monterey jack and cheddar instead of shredded.  Just an idea...

Now, bake for 20 minutes at 375 degrees.  Sprinkle with parsley and serve witht the refrigerated sauce on the side. 

Take my word for it...this is soooo good!  It's even better as leftovers!  I will certainly be making this again...and again...and again...