Alice Springs Chicken is the first thing I tried at Outback Steakhouse and I fell in love. It’s a yummy cheesy, bacon and mushroom delicious hot mess.
Honey Mustard Marinade:
1 c. Dijon mustard (Grey Poupon)
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
4 chicken breasts skinless, boneless, cut into halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms
2 Tbsp. butter
salt and pepper
8 slices bacon cooked
1 c. Monterey Jack cheese shredded
1 c. Cheddar cheese shredded
2 tsp. fresh parsley finely chopped
- Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
- Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish).
- Visit Outback Steakhouse Alice Springs Chicken Copycat @ favfamilyrecipes.com for full instructions.