We are in the middle of party planning mode at our house. You see, Kathryn, is turning 8 (a very big, exciting, eventful birthday at our house) this Sunday.
My kids get to have "friend" parties when they turn 8, 12, and 16. Mostly because with 4 children that is a lot of party planning and craziness, not to mention, they are so excited for these years that I think it's awesome.
Anyway, back to the almost 8 year old. She has chosen "birds" for her theme this year. No not Angry Birds, just plain birds. She has found some fascinating books at the library lately and they are fictional stories about birds and she has been in love.
Well this mother has never seen or been to a bird party before so I have spent hours combing Pinterest (of course :) and the internet coming up with 8 year old appropriate ideas.
Not to mention Easter is around the corner and I have not eaten one single cadbury mini egg yet (I know it makes me sad too, but my hips sure love it!). So here's to planning Easter (because the 8 year old is picking the menu so I haven't given it much thought), planning a birthday party, and just trying not to go crazy!
By the way, this chicken was knock your socks off good!! It is so close to the original from Outback, which I absolutely love, and so delicious. It was a huge hit with the whole family :)
Alice Springs Chicken
(click here for printable version)
Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1/2 cup mayonnaise
1 tsp lemon juice
4 skinless, boneless chicken breast halves
1 tbsp vegetable oil
2 cup sliced mushrooms
2 tbsp butter
salt and pepper
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley
1. Using an electric mixer, combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours. Chill the remaining marinade until later.
2. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
3. Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade (make sure to save a little extra that you can serve on the side later with the chicken).
4. Season the chicken with salt, pepper and paprika, to your taste. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
5. Bake the pan of prepared chicken breasts for 15-20 minutes or until cheese is thoroughly melted and starting to bubble and chicken is completely done in the middle. Remove from oven and sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side. Enjoy!
Source: Favorite Family Recipes