Who doesn't love Chicken with Bacon, Mushrooms and Cheese?

I love Outback Steakhouse. From where I live it is about a hour away. When I get there, I always end up ordering steak but their Alice Springs Chicken is one of my favorites. Here is a copycat recipe that even if it doesn't taste like Outback's you are still going to love.

For those of you who may be watching your weight - I will let you know when I substitute lighter things because I am watching my weight as well.

I got this recipe form ECookbooks.net

Ingredients:

Honey Mustard Marinade:

1/2 cup Grey Poupon Dijon mustard

1/2 cup Honey

1 1/2 tsp vegetable oil

1/2 tsp lemon juice

Chicken:

4 skinless, boneless chicken breast

1 tbl vegetable oil

2 cups sliced mushrooms

2 tbl butter (I use light margarine)

salt and pepper

paprika

8 slices bacon (I use turkey bacon)

1 cup shredded Monterey Jack Cheese

1 cup shredded Cheddar Cheese (They have a blend of Monterey Jack and Cheddar)

Directions:

• In a bowl, whisk together Marinade ingredients: mustard, honey oil and lemon juice.
• Pour 2/3rds of Marinade over the chicken breasts and marinate them covered in the refrigerator for 2 hours.
• Chill remaining marinade until later.
• After the chicken has marinated, preheat the over to 375 degrees
• Cook bacon.
• In an ovenproof skillet heat 1 tsp oil over medium heat. Sear chicken in pan for 4 minutes per side until golden brown.
• Remove the pan from heat but keep the chicken in the pan.
• In another small pan saute mushrooms in butter.
• Brush chicken with a little of reserved marinade making sure to save some to use a dip with your meal.
• Season chicken with salt, pepper, and dash of paprika.
• Stack two pieces of cooked bacon, crosswise on each chicken breast.
• Spoon the sauteed mushrooms on the bacon.
• Top with cheese about 1/4 cup each chicken breast.
• Bake in the over for 7 to 10 minutes until cheese is melted and starting to bubble.
• Serve with a side salad and enjoy!