Best Outback Steakhouse Alice Springs Chicken Recipes

OUTBACK STEAKHOUSE'S ALICE SPRINGS CHICKEN

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.

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

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

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)

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

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.

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

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)

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

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.

ALICE SPRINGS CHICKEN {OUTBACK STEAKHOUSE COPYCAT}

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

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

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

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.