Outback Chicken

Happy Back to School! In honor of another first day of school for Logan (believe you me, I'm so looking forward to only having to make one more of these), I made this yummy dinner. It's the chicken from Outback Steakhouse. It's seriously so good! Oh and it's blackberry season here so we've been picking baskets of blackberries and baking various treats. This berry crumble is our favorite so far. It's just the Betty Crocker recipe if you want to try it!

Outback Chicken
Marinade:
½ c Dijon Mustard
½ c honey
1 ½ tsp vegetable oil
½ tsp lemon juice
Chicken:
4 chicken breasts
10-12 sliced mushrooms
1 Tbsp vegetable oil
2 Tbsp butter
dash salt, pepper, paprika
8 slices cooked bacon
1 c shredded Monterey jack cheese
1 c shredded cheddar cheese
2 tsp finely chopped fresh parsley

Use an electric mixer to combine the marinade in a small bowl. Whip the mixture for about 30 seconds. Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade for later. Preheat the oven to 375 degrees and sear the chicken in an oiled frying pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan sauté the sliced mushrooms in butter or the bacon drippings. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra you can serve on the side later with the dish. Season the chicken with salt, pepper, and dash of paprika. Transfer chicken to a baking sheet. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup of Cheddar. Bake for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

I hope you all had a lovely summer and I look forward to seeing all your new recipes!

Happy Eating!

-Emily