Best Outback Alice Springs Chicken Recipes

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OUTBACK COPYCAT ALICE SPRINGS CHICKEN



Outback Copycat Alice Springs Chicken image

Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com.

Provided by Bonnie G 2

Categories     Chicken

Time 1h45m

Yield 4 Chicken Breasts, 4 serving(s)

Number Of Ingredients 12

1/2 cup honey
1/2 cup Dijon mustard
3 tablespoons mayonnaise
1 tablespoon fresh lemon juice
salt and pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
6 slices bacon, cooked until crispy and cut in half
2 cups button mushrooms
1 tablespoon butter
1 cup monterey jack cheese, grated
1 tablespoon fresh parsley, chopped

Steps:

  • Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
  • Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
  • Place browned chicken on prepared baking sheet.
  • In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
  • Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
  • Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
  • Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

OUTBACK STEAKHOUSE'S ALICE SPRINGS CHICKEN



Outback Steakhouse's Alice Springs Chicken image

Make and share this Outback Steakhouse's Alice Springs Chicken recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, 1/2 " thick
honey mustard
6 slices bacon, sliced in half
1/2 teaspoon McCormick's Season All
1 cup sliced mushrooms, drained
3 cups shredded colby or 3 cups monterey jack cheese

Steps:

  • Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
  • While the breast is marinating fry bacon crisp and drain.
  • Sauté chicken breasts 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 and place in a 9 x 13 dish.
  • Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
  • Bake at 350 degrees about 15 minutes or until cheese melts.
  • Sprinkle with parsley and extra honey mustard may be served on the side.

BEST EVER OUTBACK ALICE SPRINGS CHICKEN



Best Ever Outback Alice Springs Chicken image

Serious comfort food from your own kitchen. You don't have to leave the house to get the food you want. I know when went to Outback, this is what I always ordered. Now, why bother. Its easy to put together. Sometimes I don't even bother marinating the chicken and its just as good. No gratuity please. Save your money and fill your tummy. Prep time excludes marinating time.

Provided by Bay Laurel

Categories     Chicken Breast

Time 40m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

1 (12 ounce) jar honey mustard dressing
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 cups mushrooms, sliced
2 tablespoons butter
salt and pepper
1 dash paprika
12 slices bacon, fully cooked
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded

Steps:

  • Pour about 1/4-1/2 of honey mustard in a bowl and add the chicken.
  • Set in the refrigerator to marinate for 2 hours or, better yet, overnight.
  • Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
  • Preheat oven to 375 F
  • Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
  • Transfer chicken to oven safe pan and brush with honey mustard.
  • Salt and pepper breasts.
  • Add butter to frying pan and saute mushrooms.
  • Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
  • Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.

Nutrition Facts : Calories 552.4, Fat 41.1, SaturatedFat 19.7, Cholesterol 161.9, Sodium 716.1, Carbohydrate 1.9, Fiber 0.4, Sugar 1, Protein 42.9

ALICE SPRINGS CHICKEN (OUTBACK STEAKHOUSE COPYCAT) RECIPE - (4.5/5)



Alice Springs Chicken (Outback Steakhouse Copycat) Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 15

THE BEST HONEY MUSTARD:
4 chicken breasts, halves, skinless, boneless
1 tablespoon vegetable oil
2 cups mushrooms, sliced
2 tablespoons butter
Salt and Pepper to taste
Paprika
12 slices Bacon, fully cooked
1 cup Monterey Jack Cheese and 1 cup shredded Cheddar Cheese, shredded (or 2 cup shredded Mexican Blend Cheese)
1 cup mayonnaise (as always we suggest Duke's Mayonnaise -- this southern favorite is all we ever use.)
4 tablespoons sugar
4 tablespoons cider vinegar
6 tablespoons honey
2 tablespoons French mustard (or any other kind works)
2 tablespoons soy sauce

Steps:

  • Make batch of The Best Honey Mustard You've Ever Tasted ( see recipe below). Pour about ½ of single batch or ¼ of double batch of honey mustard in bowl and add chicken. Set in refrigerator to marinate for 2 hours or, better yet, overnight. Save remaining honey mustard in sealed container in 'fridge to use as dipping sauce later. Preheat oven to 375°F. Heat up oil in frying pan on stove and sear each chicken breast 3 to 4 minutes per side until golden brown. Transfer chicken to oven safe pan and brush with honey mustard. Salt and pepper breasts. Add butter to frying pan and sauté mushrooms. Stack bacon across each breast, spoon mushrooms on each breast and then approximately ½ cup of cheese on each. Cover pan with foil or lid and bake 7 to 10 minutes to melt cheese. Dust with paprika and serve with honey mustard. THE BEST HONEY MUSTARD: Place all ingredients in bowl and mix. Make at least an hour before and refrigerate to let flavors combine. Store it in clean jar in refrigerator for up to two weeks.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN



Outback Steakhouse Alice Springs Chicken image

This was sent to my via Facebook, tried it and my family loved it.

Provided by Sandy Smith

Categories     Steaks and Chops

Time 1h25m

Number Of Ingredients 9

4 boneless chicken breasts, pounded to 1/2" thick
lowry's season salt
6 slice bacon
1/4 c mustard
1/3 c honey
2 Tbsp mayonnaise
2 tsp dried onion flakes
1 c mushrooms, fresh
2 c colby jack cheese

Steps:

  • 1. Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes
  • 2. While chicken is in the fridge, cook bacon in a large skillet until crisp. Remove bacon and se aside. **DO NOT DISCARD GREASE**
  • 3. Saute chicken in the bacon grease for 3-5 minutes per side, or until browned. Place chicken in a 9x13 casserole dish or pan.
  • 4. To make the honey mustard: In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Spread some of the honey mustard over each piece of the chicken, top with crumbled bacon, and shredded cheese.
  • 5. Bake in a 350 degree oven for 30 minutes, or until cheese is melted and chicken is done.

OUTBACK STEAKHOUSE COPYCAT RECIPE - ALICE SPRINGS CHICKEN RECIPE - (4.6/5)



Outback Steakhouse Copycat Recipe - Alice Springs Chicken Recipe - (4.6/5) image

Provided by WaffleCrumbs

Number Of Ingredients 19

Directions:
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
seasoning salt
6 slices bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup sliced fresh mushrooms
2 cups shredded Colby/Jack cheese
Honey Mustard Sauce Recipe
1/2 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon Dijon mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 tablespoon lemon juice
Mix the mayo, yellow mustard, Dijon mustard, honey, onion flakes and lemon juice together in a bowl. Cover and chill in refrigerator overnight. Serve with chicken.

Steps:

  • Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Cook bacon in a large skillet until crisp. In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to an 11x7 inch or 9x9 inch pan. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese. Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN



Outback Steakhouse Alice Springs Chicken image

The Alice Springs Chicken is a favorite of mine. It is a great way to dress up plain old chicken breasts.

Provided by Chef Otaktay

Categories     Chicken Breast

Time 1h26m

Yield 4 serving(s)

Number Of Ingredients 10

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)
1/2 cup prepared mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise

Steps:

  • 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.
  • Gather all other items together and make ready for the preparation.
  • Take chicken from marinate and sauté 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.
  • 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 350°F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
  • 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.

Nutrition Facts : Calories 945.5, Fat 61.9, SaturatedFat 26.9, Cholesterol 200.2, Sodium 1355.8, Carbohydrate 42.7, Fiber 1.2, Sugar 25.7, Protein 56.3

BAKED ALICE SPRINGS CHICKEN - OUTBACK STEAKHOUSE RECIPE - (4.7/5)



Baked Alice Springs Chicken - Outback Steakhouse Recipe - (4.7/5) image

Provided by á-48383

Number Of Ingredients 9

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese

Steps:

  • First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN RECIPE - (4.5/5)



Outback Steakhouse Alice Springs Chicken Recipe - (4.5/5) image

Provided by á-470

Number Of Ingredients 6

4 boneless chicken breasts
8 pieces bacon, coarsely chopped
8 ounces fresh mushrooms, sliced
1 tablespoon butter
1 clove garlic, minced
4 ounces cheddar cheese, shredded

Steps:

  • Season the chicken with the seasonings of your choice; grill until just done. Fry the bacon in a skillet until crisp; drain on paper towels. In the same skillet, sauté the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated. Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN



Outback Steakhouse Alice Springs Chicken image

This marinated chicken breast is covered with honey mustard and bacon. The entree is baked until the cheese on top is all melted and dippy. From Top Secret Recipes. Prep and Cook times are guesses and do not include the 3-4 hours for the marinading.

Provided by Carly

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

4 skinless chicken breasts
1/2 cup fat-free mayonnaise
1/2 cup honey
8 slices turkey bacon
salt
ground black pepper
2 tablespoons Grey Poupon Dijon Mustard
2 teaspoons white vinegar
1 tablespoon butter
2 cups shredded reduced-fat colby-monterey jack cheese
paprika
2 cups sliced mushrooms (10-12 mushrooms)
2 teaspoons minced fresh parsley

Steps:

  • Combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
  • Add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
  • Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.
  • When chicken has marinated, preheat barbecue grill to high heat.
  • As barbecue preheats, prepare turkey bacon by frying it in a skillet over medium heat until done. Remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. The bacon can sit here until it is time to assemble the dish.
  • Spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. Sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. Preheat oven to 375°F.
  • As chicken grills, prepare mushrooms by heating up a medium skillet over medium/high heat. Add 1 tablespoon of butter to the pan. When the butter has melted, add the mushrooms along with a little salt and pepper. saute the mushrooms for 10-15 minutes or until the become cooked through and light brown. If the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.
  • When chicken is cooked, transfer the chicken breast fillets to a large baking dish. Slather the top surface of each breast with a generous portion of the honey mustard sauce. Stack two slices of bacon, crosswise, on top of each breast.
  • Quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. Carefully pour about 1/2 cup of the Colby/Monterrey Jack cheese blend over each of the chicken breasts.
  • Bake chicken in the preheated oven for 7 to 12 minutes or until cheese is melted.
  • Sprinkle each with about 1/2 teaspoon of fresh minced parsley.
  • Serve with addition honey mustard sauce on the side.

Nutrition Facts : Calories 730.4, Fat 29.8, SaturatedFat 15, Cholesterol 223.2, Sodium 1144.2, Carbohydrate 41.5, Fiber 1.3, Sugar 38.6, Protein 74.2

ALICE SPRINGS CHICKEN {OUTBACK STEAKHOUSE COPYCAT}



ALICE SPRINGS CHICKEN {OUTBACK STEAKHOUSE COPYCAT} image

Categories     Chicken

Number Of Ingredients 5

HONEY MUSTARD INGREDIENTS 1/2 cup Dijon Mustard (I used Grey Poupon) 1/2 cup honey 3 tablespoons mayo Squeeze of fresh lemon juice CHICKEN INGREDIENTS 4 boneless skinless chicken breast halves seasoned with salt and black pepper 8 ounces sliced mushrooms 1 tablespoon butter 4 slices bacon
cooked 6 ounces shredded Monterey Jack cheese 6 ounces shredded Cheddar cheese Chopped fresh parsley for garnish DIRECTIONS In a small bowl
combine 1/2 cup dijon mustard with 1/2 cup honey
3 tablespoons mayo
and a squeeze of fresh lemon juice.

Steps:

  • Pour half the sauce into a small bowl, cover and reserve for later. Place the chicken in a large ziplock bag. Pour the remaining marinade in the bag and toss the chicken to coat. Chill in the refrigerator for at least two hours. Preheat your oven to 400 degrees. In a small skillet, melt 1 tablespoon butter. Add the mushrooms and cook for 7-10 minutes, or until the mushrooms are tender and just starting to turn golden brown. Heat a skillet or grill pan to med

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN



OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN image

Categories     Cheese     Chicken     Bake     Dinner     Lunch

Number Of Ingredients 9

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese

Steps:

  • First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN



Outback Steakhouse Alice Springs Chicken image

ooo love chicken!

Provided by Brenda Staub @momoftwingles

Categories     Chicken

Number Of Ingredients 9

4 - Boneless Chicken Breast
Lowry's Seasoning Salt
6 Slices of bacon
1/4 cup(s) Mustard
1/3 cup(s) Honey
2 tablespoon(s) Mayonnaise
2 teaspoon(s) Dried Onion Flakes
1 cup(s) Sliced Mushroom
2 cup(s) Shredded Colby Jack Cheese

Steps:

  • First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
  • While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
  • Sauté chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
  • To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
  • Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
  • Serve with the left over Honey Mustard Sauce that you made.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN



Outback Steakhouse Alice Springs Chicken image

How to make Outback Steakhouse Alice Springs Chicken

Provided by @MakeItYours

Number Of Ingredients 9

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom (I omitted because my family does not like mushrooms)
2 cup shredded Colby/Jack cheese

Steps:

  • First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
  • While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
  • Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
  • To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
  • Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
  • Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
  • Serve with the left over Honey Mustard Sauce that you made.

OUTBACK ALICE SPRINGS CHICKEN



OUTBACK ALICE SPRINGS CHICKEN image

Categories     Cheese     Chicken     Bake

Number Of Ingredients 16

Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice
Chicken:
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10−12 mushrooms)
2 tablespoons butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley

Steps:

  • Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl. Whip mixture for about 30 seconds. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours. Chill remaining marinade until later. After the chicken has marinated, preheat oven to 375 F and heat up an ovenproof frying pan (large enough to hold all four breasts) with 1teaspoon of oil over medium heat. If you dont have an ovenproof skillet, transfer the chicken to a baking dish for the baking. Sear chicken in pan for 3−4 minutes per side or until golden brown. Remove the pan from heat, but keep the chicken in the pan. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serveas a side. Season chicken with salt, pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar. Bake the pan of chicken for 7−10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Place extra marinade in small bowl to serve on the side.

OUTBACK ALICE SPRINGS CHICKEN RECIPE - (4.5/5)



Outback Alice Springs Chicken Recipe - (4.5/5) image

Provided by Bigeasy110

Number Of Ingredients 9

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoned Salt
6 slices bacon
1/4 cup regular mustard
1/3 cup honey
2 tablespoons Mayonnaise
2 teaspoons dried onion flakes
1 cup fresh mushrooms, sliced
2 cups Colby/Jack cheese, shredded

Steps:

  • Preheat oven to 350°F. Sprinkle and rub the chicken breasts with seasoned salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon, crumble and set aside. Reserve bacon grease. Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9 by 13 inch casserole dish or pan. In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the honey mustard over each piece of chicken. Set aside leftover sauce for serving. Layer with mushrooms, crumbled bacon, and shredded cheese. Bake 30 minutes, or until cheese is melted and chicken is done. Serve with remaining honey mustard sauce.

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