Outback Steakhouse Alice Springs Chicken *Copycat

Outback Steakhouse Alice Springs Chicken *Copycat
(juicy chicken breast smothered in a sweet and tangy honey mustard, crispy bacon, and colby/monterrey jack cheese) 



Ingredients:
4 boneless, skinless chicken breasts
4+ strips of thick cut bacon
Shredded colby/jack cheese
Dijon mustard
Honey
Dried parsley
Salt and pepper


1.  Heat large skillet on medium heat.
           *I personally like to use cast iron.

2.  Cook bacon until brown and crispy.  Remove from skillet and place on paper towel-lined plate to cool.

3.  As your bacon cooks, take out some aggression on your chicken breasts by generously stabbing them with a fork on both sides.
           *This will help give you the honey mustard flavor throughout.

4.  Season both side of the chicken with salt and pepper, to taste.

5..  In a small bowl, mix 1/4 cup dijon mustard, 1/4 cup honey, and 1 Tbsp dried parsley.  Mix well.

6.  Once bacon is removed from the skillet, add the chicken breasts.

7.  Continue to cook on medium heat for 5-6 minutes.

8.  Flip the chicken breasts over.  Drizzle with honey mustard mixture and continue cooking for another 5-6 minutes.

9.  Right before chicken is done, crumble bacon on top and top with shredded cheese.
            *Cover to assist with melting the cheese.

10.  Once cheese is nice and melty and internal temperature reaches 160º, remove chicken from skillet to dinner plate.

11.  Drizzle with a little extra honey mustard.  Garnish with a few sprinkles of dried parsley to make it look pretty.  Serve with extra honey mustard on the side for dipping.

12.  Enjoy!