Outback Steakhouse-like Chicken
Description
You can have your favorite restaurant style chicken at home with this scrumptious recipe. Serve with your favorite veggie and a salad.
Ingredients
1/2 c. Dijon Mustard
1/2 c. honey
3 T. mayonnaise
freshly squeezed lemon juice
4 boneless skinless chicken breast halves
salt and black pepper, to taste
8 oz. sliced mushrooms
1 T. butter
4 slices bacon, cooked
6 oz. shredded Monterey Jack cheese
6 oz. shredded Cheddar cheese
chopped fresh parsley, for garnish
Directions
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In a small bowl, combine Dijon mustard with honey, mayonnaise, and a squeeze of fresh lemon juice.
Pour half of the sauce into a separate small bowl, cover and set aside for later for serving.
Place the chicken breast halves in a large ziplock bag. Pour the remaining marinade in the bag; toss the chicken to coat. Chill in the refrigerator for at least two hours.
Preheat oven to 400 degrees.
In a small skillet, melt the butter. Add the mushrooms and cook 7-10 minutes, or until the mushrooms are tender and just starting to turn golden brown.
Heat a skillet or grill pan to medium high heat. Remove chicken from marinade; season each piece with salt and pepper.
Place chicken in the pre-heated pan. Cook about 4 minutes. When chicken is golden brown, flip the chicken over and cook for an another 4 minutes to just sear the chicken and get a nice golden brown color on the outside.
Transfer the chicken to an oven safe casserole dish. Spoon some of the mushrooms on top of each piece of chicken. Break a piece of cooked bacon in half and arrange the bacon over the chicken.
Divide the cheeses evenly and sprinkle over each piece of chicken.
Bake chicken for about 10 minutes or longer if your chicken is really thick, 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.