Alice Springs Chicken

A copycat recipe for the Alice Springs Chicken at Outback Steakhouse.
Alice Springs is a desert town in the Northern Territory of Australia.
 

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 4 boneless skinless chicken breast
• 1 tablespoon butter
• 8 ounces sliced mushrooms
• salt and black pepper, to taste
• 4 slices bacon, cooked
• 6 ounces shredded Monterey Jack cheese
• 6 ounces shredded cheddar cheese
• chopped fresh parsley for garnish

In a small bowl, combine Dijon mustard, honey, mayonnaise and lemon juice.
Pour half the sauce into a small bowl, reserve.
Place the chicken in a ziplock bag.
Pour the remaining marinade in the bag and toss the chicken to coat.
Chill in the refrigerator for at least two hours.
In a skillet, melt butter and add mushrooms.
Cook for seven minutes, or until the mushrooms are tender and just starting to turn golden brown.  Set aside.
Heat grill to medium high heat.
Remove the chicken from the marinade and season each piece with salt and black pepper.
Place the chicken on the grill and cook for about four minutes on each side
Transfer the chicken to an oven-safe casserole dish.
Divide mushrooms on top of each piece of chicken.
Half bacon slices and place on the chicken.
Divide Monterey Jack cheese and cheddar cheese evenly and sprinkle over each piece of chicken.
Place the chicken in preheated 400-degree oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165 degrees and the cheese has melted.
Serve with remaining honey mustard sauce on the side.
Sprinkle with chopped fresh parsley for garnish.

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