This dish is simple but full of flavor. Grilled chicken, topped with honey mustard, sauteed mushrooms, bacon and cheese. And the best part? You don't have to leave your house to get it (except for maybe a trip to the grocery store to buy the ingredients). And if you're like me, it's much safer on the waistline to make this meal at home. Otherwise, I'd be at the restaurant stuffing my face with a full loaf of bread, a blooming onion, chicken and a chocolate thunder from down under sundae.
Alice Springs Chicken
inspired by Outback Steakhouse
4 boneless, skinless chicken breasts, pounded or cut thin
McCormick's Montreal Chicken seasoning
paprika
salt + pepper
8 slices bacon
8 oz. white mushrooms, cleaned and sliced
2 slices colby jack cheese
2 slices provolone cheese
1/2 honey mustard dressing (I used Ken's Lite Honey Mustard) + more for dipping
Fry the bacon in a large skillet until crisp. Drain the bacon onto a paper towel and set aside. In the same pan, sautee the mushrooms in the bacon grease. Season with salt and pepper and sautee until browned.
Preheat your outdoor grill or your indoor grill pan. Sprinkle each side of the chicken generously with the Montreal Chicken seasoning and paprika. Grill about 6 minutes on each side, or until cooked through.
If using an indoor grill pan, remove the chicken from the grill and top each chicken breast with honey mustard, mushrooms, 2 slices of bacon and a half slice of each cheese. Pop the chicken under the broiler for a few minutes to melt the cheese.
If using an outdoor grill, leave the chicken breasts on the grill and top each breast with honey mustard, mushrooms, 2 slices bacon and a half slice of each cheese. Close the lid for a few minutes until the cheese melts.
Serve with a side of honey mustard for dipping.
