Cheesy Bacon Chicken With Mustard Marinade Recipes

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CHEESY BACON CHICKEN



Cheesy Bacon Chicken image

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!

Provided by Amanda Rettke

Categories     Main Course

Time 40m

Number Of Ingredients 10

½ cup yellow mustard
½ cup honey
1 teaspoon vegetable oil
½ teaspoon lemon juice
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

Steps:

  • 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.
  • 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.

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