Cheesy Bacon Chicken
This is my simple version of Outback Steakhouse’s Alice Springs Chicken except without mushrooms. Cheesy Bacon Chicken with a seriously amazing homemade Honey Mustard sauce is a dinnertime winner!
Servings: 4
Ingredients
Marinade
- ½ cup yellow mustard
- ½ cup honey
- 1 teaspoon vegetable oil
- ½ teaspoon lemon juice
Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 teaspoon Kosher salt (If using table salt, use less)
- 1 teaspoon pepper
- 8 slices bacon, cooked
- 2 cups shredded Monterey Jack cheese
Instructions
Marinade
- In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.
- Place chicken breasts on a large plate or small baking dish. Pour 2/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours.
- Chill the remaining marinade until later.
- When you are ready to prepare the chicken, preheat the oven to 375° F.
Chicken
- Season the chicken with salt and pepper.
- Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown. (seared- you will be baking it more)
- Turn heat off and remove skillet.
- Brush each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
- Stack two pieces of cooked bacon on each chicken breast.
- Spread 1/2 cup of Monterey Jack cheese into each breast.
- Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear. (Internal temperature should be 165°F.)
- Put extra honey mustard marinade into a small bowl to serve on the side.