One time when we were at Outback Steakhouse, I ordered Alice Springs Chicken. The name of the dish, first of all, made me curious, but the description said it was boneless chicken breast in a honey-mustard marinade with bacon, mushrooms and melted cheese on it. Well, with all those good things on one piece of chicken how could it not be good? So, I ordered it; and I was not disappointed in the least. It was moist, a complex blend of flavors, crispy around the edges, and gooey with melted cheese.
I’ve thought about that chicken often and wished I could have it again. And although I kinda remembered all the ingredients and how it tasted I didn’t know the proportions, or exactly how it was prepared. Then just last week I saw a recipe for it on Zip List. It claimed to taste just like the version served at Outback Steakhouse. You know I had to try it!
People, you will love it. It looks a little messy, but believe me, it is fantastic. It tastes just like the one I remember having at OBSH.
ALICE SPRINGS CHICKEN
Honey Mustard Marinade:
- 1 cup Dijon Mustard
- 1 cup honey
- 2 tsp. vegetable oil
- 1 tsp. lemon juice
- 4 skinless, boneless, chicken breast halves
- 1 Tablespoon vegetable oil
- 2 cup sliced mushrooms
- 2 Tablespoons butter
- salt and pepper
- 8 slices bacon, cooked (I used precooked bacon)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 2 tsp. finely chopped fresh parsley
1. Combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whisk for about 30 seconds. Pour half of the mixture into a zip-top bag. Add the chicken breasts and marinate them in the refrigerator for about 2 hours. My pieces of chicken were very thick, so I cut them in half lengthwise.
2. Chill and save the remainder of the marinade for later.
3. When ready to cook, preheat the oven to 375*F. Using an ovenproof frying pan large enough to hold all the chicken, heat 1 Tablespoon oil over medium heat. If you don’t have an ovenproof frying pan, you will transfer the chicken to a baking dish.
4. Sear the chicken for 3-4 minutes or until golden brown on all sides. Remove from the heat, but keep in the pan. (Here’s where you may need to transfer to a baking dish.)
5. In another smaller frying pan, melt the butter and saute the mushrooms just till they start to give up some of their liquid. Remove from the heat.
6. Brush the seared chicken breasts with a little of the reserved honey-mustard marinade. (Not the portion the chicken soaked in.) Season the chicken with salt, pepper, and paprika. Lay two strips of bacon crisscross on top of each piece of chicken. Spoon the mushrooms onto the bacon, being sure to distribute them evenly over all the chicken.
Sprinkle the Monterey Jack cheese evenly onto each chicken breast followed by the cheddar cheese.
7. Bake for 7 – 10 minutes or until cheese is melted and bubbly. Sprinkle each piece with the chopped parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
An idea for leftover chicken . The next day, I made a sandwich from one of the pieces of chicken: on a “sub” roll, spread both cut sides of the roll with Honey Mustard Mayonnaise, lay a chicken piece on the bottom half of the roll, top with sliced tomatoes and lettuce. This made a “man-sized” sandwich that my husband raved about..
SOURCE: Family Favorite Recipes