Copycat Outback Alice Springs Chicken

Last year, I didn't make any baking/cooking resolutions.  Sure, I tried new things, but it wasn't on my mind very often.  Well, this year, I resolved to make a new recipe each week, or 52 new-to-me recipes over the year.  I started off yesterday by making Copycat Alice Springs Chicken.  This is Brian's favorite thing to order at Outback, but after last night, he said I could make it for him any time he felt he needed to go to Outback.

Here is what you need:
1 c. Grey Poupon Dijon Mustard
1 c. Honey
1/2 c. Miracle Whip Lite*
1 tsp. lemon juice

4 boneless, skinless chicken breast
1 tbsp vegetable oil
salt, pepper, paprika
8 strips turkey bacon*
1 c. monterey jack cheese
1 c. cheddar cheese
fresh parsley, chopped

With a hand mixer, mix together the grey poupon, honey, miracle whip and lemon juice.  Put the chicken breast in a gallon ziploc bag and pour in about a third of the mixture.  Marinate in the fridge for 2 hours and refrigerate the rest of the mixture.  Shortly before the 2 hours is up, cook the bacon strips.  Preheat your oven to 375 degrees and heat a skillet over medium heat with the oil in the skillet.  Pan sear the chicken breast for about 3-4 minutes on each side.  If your skillet is oven-safe, leave the chicken in the skillet.  If not, transfer to a baking dish.  Slather some more of the honey mustard on each chicken breast.  Sprinkle with salt and pepper and paprika.  I was really generous with the paprika.  Put two slices of bacon on top of each chicken breast in a criss-cross formation.  Top each breast with 1/4 c. monterey jack cheese and 1/4 c. cheddar cheese.  Bake for 7 to 10 minutes or until the cheese is all melty a gooey.  Remove from the oven and top with some freshly chopped parsley.  Serve with the leftover honey mustard.

Each chicken breast is about 753 calories by my calucations (that includes the dipping sauce).  Steamed broccoli was an excellent side dish.

This was really really good and filling.  To be honest, half a chicken breast would probably be filling enough without too many calories.  I will definitely be adding this one to my regular dinner rotation.

*The recipe actually called for regular bacon and regular mayo.  To make it a tad healthier, I substituted these lower calorie foods.