Best Outback Steakhouse Copycat Recipe Alice Springs Chicken Recipes

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 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.