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:
