Outback Steakhouse Alice Springs Chicken

• 4 chicken breasts, 1/2-inch thick (maybe frozen, chicken breast, should be skinless and boneless)
• 6 pieces bacon, sliced in half and fried crisp
• 1/2 teaspoon McCormick's Season All
• 1 cup sliced mushrooms, drained (canned or in jar)
• 3 cups shredded colby or 3 cups monterey jack cheese
• parsley (to garnish)
• Honey Mustard
• 1/2 cup prepared mustard
• 1/4 cup honey
• 1/4 cup light corn syrup
• 1/4 cup mayonnaise

1. Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
2. Gather all other items together and make ready for the preparation.
3. Take chicken from marinate and saute on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
4. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350u0b0F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
5. Honey Mustard: Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.

chicken breasts, bacon, all, mushrooms, shredded colby, parsley, honey, prepared mustard, honey, light corn syrup, mayonnaise

Taken from www.food.com/recipe/outback-steakhouse-alice-springs-chicken-165367 (may not work)