Alice Springs Chicken

It’s been a long while since I’ve had chicken, so was struggling to come up with a recipe that sounded interesting and tasty.  Largely I’m a beef or pork person, finding chicken a bit bland.  When I shared this sentiment with my youngest son he told me that one of the best chicken dishes he’d ever tasted was at Outback Steakhouse, adding that it was called “Alice Springs Chicken.”  Since there’s pretty much a copycat recipe for everything, I did a search and, sure enough, found a recipe for the chicken that he described.  He was right, this is very tasty.  The chicken breast was extremely moist and flavorful; the topping was even more delicious with the smoky taste of bacon and wild taste of the mushrooms topped with cheese, no less!  As the mustard needs to be made ahead of time and used as a marinade, you have to plan ahead, but I can tell you that it is worth it!

Outback Steakhouse Alice Springs Chicken Clone

4 skinless, boneless Chicken Breast halves
1 tablespoon Vegetable Oil
2 cups sliced Mushrooms
2 tablespoons Butter
Salt and Pepper to taste
Paprika 
12 slices Bacon, fully cooked
1 cup shredded Monterey Jack Cheese & 1 cup shredded Cheddar Cheese
OR 
2 cup shredded Mexican Blend Cheese 

Directions:

Make a batch of The Best Honey Mustard You've Ever Tasted (recipe below).

Pour about ½ of a single batch or ¼ of a double batch of the 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 sauté 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.

The Best Honey Mustard You've Ever Tasted

1 cup Mayonnaise

4 tablespoons Sugar

4 tablespoons Cider Vinegar

6 tablespoons Honey

2 tablespoons French Mustard (or any other kind works)

2 tablespoons Soy Sauce

Place all ingredients in a bowl and mix.

Make at least an hour before and refrigerate to let flavors combine.

Store it in a clean jar in the refrigerator for up to two weeks.

This post is linked to:

On the Menu Monday

What's Cooking Wednesday

Wow Us Wednesday

Foodie Friday

Sunday's Best Party