Honey Mustard Marinade
1/2 C. grey poupon dijon mustard
1/2 C. honey
1 1/2 t. vegetable oil
1/2 t. lemon juice
4 skinless, boeless chicken breast halves
1 T. vegetable oil
2 C. sliced mushrooms
2 T. butter
salt
pepper
paprika
(to taste)
8 slices of bacon, cooked
1 C. shredded monterey jack cheese
1 C. shredded cheddar cheese
fresh parsley
Directions:
Combine marinade ingredients, mix well.
pour 2/3 of marinade over chicken and
marinate for 2 hours in fridge.
cook chicken,
saute' mushrooms
cook bacon
Stack and layer
chicken, two pieces of bacon
mushrooms
monterey jack and cheddar
Bake 7 to 10 minutes. (375)
serve extra marinade on the side.
Just as good as if you ordered it at
Outback Steakhouse!
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