Alice Springs Chicken Tutorial

• 16 ounces, weight Sliced Button Mushrooms
• 2 Tablespoons Butter
• 1/2 pounds Sharp Cheddar, Shredded
• 1/2 pounds Monterey Jack Cheese, Shredded
• 1/4 cups Honey
• 1/4 cups Dijon Mustard
• 1/4 teaspoons White Wine Vinegar
• 3 whole Butterflied, Grilled Chicken Breasts (see My Recipe Box For Perfect Grilled Chicken, Outback Style)
• 1/2 pounds Bacon, Cooked To Crisp
• 2 Tablespoons Chopped Flat Leaf Parsley
• Salt And Pepper, to taste

1. We will start with my favorite Ron Burgundy quote, You pooped in the refrigerator?
2. And you ate a whole wheel of cheese?
3. Howd you do that?
4. Im not even mad... thats amazing.
5. Cause sometimes I say that to my husband.
6. Over medium heat, saute mushrooms in butter for about 10 minutes, until liquid evaporates and mushrooms are soft.
7. Salt and pepper to taste.
8. Remove from heat and set aside.
9. Shred equal amounts of monterey jack and sharp cheddar cheese.
10. Youll probably need about 1/2 pound of each.
11. Mix in large bowl, fluffing until uniform.
12. Set aside.
13. The honey mustard is simple.
14. In a small bowl, combine equal parts honey and mustard.
15. Im pretty sure Outback uses yellow mustard, but I prefer the taste of Dijon.
16. Add a splash of white wine vinegar to marry the flavors.
17. I usually use 1/4 cup each, as that will ensure leftover to serve on the side.
18. Set aside.
19. Grill your butterflied chicken breasts (see my TastyKitchen recipe box for my Perfect Grilled Chicken, Outback Style recipe).
20. Or have your husband do it.
21. Or have your thirteen year old do it.
22. Actually, do it yourself.
23. Then theyll do the dishes!
24. Haha!
25. This cheesy delight comes together in a flash if you prep everything in advance.
26. The chicken, the mushrooms, and the bacon can slowly be reheated on a baking sheet covered with foil in a moderate oven.
27. Set your broiler to high and crack the oven.
28. Pretend youre in a professional kitchen and call it a salamander!
29. Rub a couple of spoonfuls of honey mustard over the warm grilled chicken.
30. Place two strips of crisp bacon in a V shape over the chicken.
31. Balance the sauteed mushrooms on top of these.
32. Using two hands, pile the cheese mixture over the top.
33. Be generous because you had yogurt for breakfast and a salad for lunch.
34. It will make a pretty heart shape.
35. Place it in your pretend salamander (i.e.
36. under your broiler in the oven) for a couple of minutes, and dont do anything else but watch.
37. Youll go from cheesy delight to flambeed shoe in a matter of seconds!
38. When you begin to see the outline of the mushrooms under the melted cheese, pull the chicken out and sprinkle with chopped, flat leaf parsley.
39. It disappears in seconds and youll wonder Why in the world did I go through all that trouble?
40. Then, theyll do the dishes.
41. Arent they wonderful?

button mushrooms, butter, cheddar, cheese, honey, dijon mustard, white wine vinegar, chicken breasts, bacon, parsley, salt

Taken from tastykitchen.com/recipes/main-courses/alice-springs-chicken-tutorial/ (may not work)