Yum

One of my favorite restaurants is Outback Steakhouse... quite specifically...I like the Alice Springs Chicken.  So imagine my surprise when I stumbled upon a recipe for this chicken!  I was so excited.  It might be my absolute favorite chicken of all time... and it's much cheaper (plus I get to leave off those pesky mushrooms) to make it at home.

SMOTHERED CHICKEN (A.K.A. Alice Springs Chicken)

4 boneless, skinless chicken breasts

garlic powder and seasoning salt

canola oil (just a tablespoon or so)

12-16 slices bacon, cooked

1 bottle your favorite BBQ sauce

2 cups sliced mushrooms (if you want them)

approx. 2 cups shredded cheese (a combination of Monterey Jack and Cheddar is best)

a batch of Honey Mustard Sauce (see recipe below)

Pound chicken to 1/4 inch thick pieces or butterfly them.  Cut them into smaller pieces if desired.  Make the honey mustard sauce and divide in half.  Add the chicken to one half and allow to marinate in the fridge for approximately 2 hours.  Save remaining sauce for dipping.  

Heat a tablespoon or two in a frying pan on the stove to medium high heat and sear chicken breasts for approximately 3-4 minutes on each side.  Season LIGHTLY with garlic powder and seasoning salt.  Transfer to a cookie sheet or a 9x13 pan  Add a tablespoon of butter to the pan and saute mushrooms.  Brush each chicken breast with bbq sauce,  then stack with bacon.  Add a scoop of mushrooms, then approximately 1/2 cup of cheese.  Cover pan with foil and bake in a 375F oven for 10 minutes.  Dust with paprika and serve with honey mustard sauce.

THE ABSOLUTE BEST HONEY MUSTARD SAUCE

1 cup real mayonnaise

3/4 cup Dijon mustard

1/2 cup honey

1/8 tsp. cayenne pepper

2 Tablespoons lime juice

1 teaspoon ginger powder

Mix well and refridgerate.