Friday, July 6, 2012

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
12 slices Bacon, fully cooked
1 cup shredded Monterey Jack Cheese & 1 cup shredded Cheddar Cheese
2 cup shredded Mexican Blend Cheese 


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.



Pattie, this is terrific for my hubby and Sil, they both love ONLY BREAST of the chicken, lol..I mostly love chicken pieces and breasts too, hehehee..Your son looks like he loves his chicken, so I will make this one, of this days and let you look yummy!! Thanks for sharing and have a happy weekend.

Gone-ta-pott said...

I love your taste buds! I've made several of your recipes this week and always look forward to seeing your photos. By the way... I need a new idea for a tablescape. Do you have any planned for this month?

SavoringTime in the Kitchen said...

A little too heavy a meal for the heat we're having but it sounds delicious for a cool night!

Yvonne @ StoneGable said...

This looks just scrumptious! We love chicken. I'll hold this till the fall!

Please join me at StoneGable for ON THE MENU MONDAY, my weekly foodie/recipe/menu linky party. Linky goes live every Sunday night at 8:00pm. Hope to see you and your recipes there!

cathy@my1929charmer said...

Really sounds and looks so good! We are big chicken eaters in this house. Your photos always looks so good, what's your secret. Thanks for sharing your creative inspiration with Sunday's Best!