Ms. Frugal

Thrifty blog and frugal recipies

Frugal Outback Steakhouse Alice Springs Chicken

Honey Mustard Marinade:
1/2 c. Grey Poupon Dijon mustard
1/2 c. honey
1 1/2 tsp.s vegetable oil
1/2 tsp. lemon juice

4 skinless, boneless chicken breast halves
1 tbsp. vegetable oil
2 c.s sliced mushrooms (10−12 mushrooms)
2 tbsps. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp.s finely chopped fresh parsley

Using an electric mixer, combine mustard, honey, 1 1/2 tsp.s
oil and lemon juice in small bowl. Whip mixture for about
30 seconds. Pour about 2/3 of marinade over the chicken breasts
and marinate them (covered) in the refrigerator, for about 2 hours.
Chill remaining marinade until later. After the chicken has marinated,
preheat oven to 375 F and heat up an ovenproof frying pan
(large enough to hold all four breasts) with 1tsp. of oil over
medium heat. If you dont have an ovenproof skillet, transfer the
chicken to a baking dish for the baking. Sear chicken in pan for 3−4
minutes per side or until golden brown. Remove the pan from heat,
but keep the chicken in the pan. As the chicken is cooking,
saute the sliced mushrooms in butter in a small frying pan.
Brush each seared chicken breast with a little of the reserved honey
mustard marinade (not the portion the chicken marinated in), being
sure to save a little extra to serveas a side. Season chicken
with salt, pepper, and a dash of paprika. Stack two pieces of
cooked bacon, crosswise, on each chicken breast. Spoon the
sauteed mushrooms on the bacon, being sure to coat each breast
evenly. Spread 1/4 c. Monterey Jack cheese onto each
breast, followed by 1/4 c. of Cheddar. Bake the pan of chicken
for 7−10 minutes or until the cheese is thoroughly melted and
starting to bubble. Sprinkle each chicken breast with 1/2 tsp. parsley before serving. Place extra marinade in small bowl
to serve on the side.