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Alice Springs Chicken (from Outback Restaurant) Recipe

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This recipe for Alice Springs Chicken (from Outback Restaurant), by , is from The Thigpen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Houston
Added: Sunday, November 25, 2007


1/2 c grey poupon dijon mustard
1/2 c honey
1 1/2 tsp oil
1/2 tsp lemon juice
4 skinless boneless chicken breast halves
1 Tbsp oil
2 c sliced mushroom ( 10-12)
2 Tbsp butter
8 slices bacon cooked
1 c shredded monterey jack cheese
1 c shredded cheddar cheese
2 tsp finely chopped parsley

use elecatric mixer to combine dijon mustard, honey, 1 1/2 tsp oil, and lemon juice in small bowl. whip 30 seconds. Pour 2/3 above marinade over chicken and cover in refrigerator for about 2 hours. chill remaining marinade til later. Preheat oven to 375 Heat ovenproof frying pan, large enough to hold all four breast, and 1 Tbsp oil over medium heat. Sear the chicken 3-4 minutes per side or until golden brown, remove from heat leave chicken in pan. In small pan saute sliced mushrooms in butter. Brush each breast with little reserved marinade, saving a little for serving on side, season chicken with salt, pepper, and paprika. Stack 2 pieces of cooked bacon crosswise on each piece of chicken,spoon sauted mushrooms onto bacon, coat each with 1/4 cup jack followed by 1/4 cup cheddar. Bake for 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley

Personal Notes:
Personal Notes:
This is really good and quite easy it just sounds hard at first.




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