Friday Feast: Part 8

I concocted this dish for one of our dear friends, the infamous Trevor Cox. We all wanted to go out to dinner, but didn't really have the funds to do so, since we were starving college students.
T was craving Alice Springs Chicken from Outback Steakhouse, so we scoured the internet for a copycat recipe. After some fine-tuning over the years, we've found something that is tastily similar - and a lot cheaper than going out to eat with a family of four.
It's one of our favorites, and there are never any leftovers.

Skye's Steakhouse Chicken

Honey Mustard Marinade & Dip:
1/2 c. dijon mustard
1/2 c. honey
1 1/2 tsp oil
1/2 tsp lemon juice

The rest:
4 boneless, skinless chicken breasts
1 small carton fresh mushrooms
Seasoning salt to taste
6 slices cooked bacon, crumbled
1 c. shredded Monterrey-Jack cheese
1 c. shredded cheddar cheese
2 tsp parsely, optional

Combine marinade ingredients. Sprinkle chicken with salt, and pour 1/3 of marinade over chicken breasts and refrigerate at least 2 hours.

Preheat oven to 375 degrees. Saute mushrooms in bacon drippings. Set mushrooms aside. Cook chicken in the same pan - you want to use up all that yummy bacon fat! (What? I didn't say this dish was low-fat - I said it was delicious...) Brush each chicken breast with marinade. Place chicken breasts in a baking dish, and top with crumbled bacon pieces. Spoon on mushrooms, and then top with cheese. Bake for about 15 minutes, or until cheese is thoroughly melted.

Serve with mashed potatoes and gravy, and fresh corn on the cob. Delish!