Copycat Outback Alice Springs Chicken

• Gluten free

• Meat

  • 12 strips Bacon, fully cooked
  • 4 split Chicken breasts, boneless and skinless

• Produce

  • 2 cup Mushrooms

• Condiments

  • 6 tbsp Honey
  • 1/3 Honey mustard mixture
  • 1 cup Mayonnaise
  • 2 tbsp Mustard
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 Paprika
  • 1 Salt and pepper
  • 4 tbsp Sugar

• Oils & Vinegars

  • 4 tbsp Apple cider vinegar
  • 1 tbsp Oil

• Dairy

  • 2 tbsp Butter
  • 2 cup Cheese

Found on flavorite.net

Directions

• Mix all the ingredients together and refrigerate for AT LEAST 1 hour.
• Marinate your chicken in your 1/3 mixture of honey mustard for at least 2 hours (overnight is recommended).
• Preheat the oven to 375F. Also heat your oil up in a skillet and sear each chicken breast for about 4 minutes per side until they look golden.
• Move each piece of chicken over to an oven safe dish and smother it with honey mustard. At least a tablespoon per piece. Salt and pepper the breasts.
• Back in your empty skillet, add butter and start sauteing your mushrooms.
• Layer your mushrooms and precooked bacon strips on top of the chicken.
• Add about 1/2 c of cheese to each chicken breast. If you used smaller pieces of chicken, just spread your 2 cups around evenly.
• Cover your oven safe dish with foil and bake for 7-10 minutes to melt the cheese. If you were adding the paprika, this is where you would sprinkle it on.
• Serve with a GENEROUS amount of honey mustard. Trust me, you’ll use it. In fact, you’ll wish you made a double batch.