Alice Springs Chicken Recipe

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Alice Springs Chicken

Here's a recipe for that Outback Steakhouse Favorite, Alice Springs Chicken that you can make at home and enjoy anytime.

From the Outback menu --

Alice Springs Chicken
Chicken breast flame grilled and topped with sautéed mushrooms, crisp strips of bacon, melted Monterey Jack and Cheddar and finished with our honey mustard sauce. Served with Aussie Fries.

I must say that Alice Springs Chicken is my favorite "dinner" on the Outback Steakhouse menu -- though overall it loses out to the Bloomin' Onion.

It just so happens that I have a Recipe for that, too. ;)

Click Here to Make a Bloomin' Onion.

Hey, you could have a whole "Outback Meal!"

First Things First -- The Honey Mustard -- You Need A REALLY GOOD Recipe 

Luckily -- I have one ;)

The Alice Springs Chicken Recipe I have here is the best I could find. It comes the closest to Outback Steakhouse's Original and it's darn tasty.

However, like every other one on the web (the one's that I tried anyway) this one falls short on the Honey Mustard.

The Honey Mustard is what makes it special. But all the recipes I found either just include "Honey Mustard" as an ingredient or include a very weak recipe.

Luckily, I have a recipe for "The Best Honey Mustard You've Ever Tasted" (You knew I was gonna say that, didn't you?)

But it's true. It really is the BEST.

Whip up a batch before you make the Outback Steakhouse Alice Springs Chicken.

Click Here for "The Best Honey Mustard You've Ever Tasted"

Alice Springs Chicken Recipe 

You've got your Really Good Honey Mustard -- Now get to work

Alice Springs Chicken

Ingredients

  • 4 skinless, boneless Chicken Breast halves
  • 1 tablespoon Vegetable Oil
  • 2 cups sliced Mushrooms
  • 2 tablespoons Butter
  • Salt & Pepper to taste
  • Paprika
  • 12 slices Bacon, fully cooked


  • 1 cup shredded Monterey Jack Cheese
    and
  • 1 cup shredded Cheddar Cheese
    or
  • 2 cup shredded Mexican Blend Cheese


Directions:

1. Make a batch of The Best Honey Mustard You've Ever Tasted. Heck, make a double batch -- you'll love it.
2. 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.
3. Preheat oven to 375 F
4. Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
5. Transfer chicken to oven safe pan and brush with honey mustard.
6. Salt and pepper the breasts.
7. Add butter to frying pan and saute mushrooms.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
9. Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.

Yum! Just like Matilda (and Outback Steakhouse) use to make.

"I always thought this dish
was grilled. Interesting to
find it's pan-seared & baked.
I love it!"

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