It’s been a long time sense I have eaten at an Outback Steakhouse restaurant, but from what I can remember it was really good. I think the closest one is about 200 miles away so I don’t picture it happening anytime soon. When I saw this knock off recipe for Outback Steakhouse’s Alice Springs Chicken; I had to give it a try. There is a little bit of prep time involved, so be sure to leave enough time, to marinate the chicken, and cook the bacon. Other than the time involved this is a very simple recipe, and is well worth the time and effort. I have never eaten this dish at Outback Steakhouse, but if I ever get there again I would love to try this dish and see how it compares.
If you like the ingredients that go into honey mustard chicken, you’ll love this Outback Steakhouse Alice Springs Chicken Recipe; because it has that little bit of extra care, and ingredients that make a dish special.
This is an excellent dish and will go on my favorites list.
- 4 boneless skinless chicken breasts
- ½ cup Dijon mustard
- ½ cup honey
- 1 ½ teaspoons vegetable oil
- ½ teaspoon lemon juice
- 1 tablespoon vegetable oil
- 2 cups fresh mushrooms (sliced)
- 2 tablespoons butter
- Salt
- Pepper
- Paprika
- 8 slices bacon (cooked until crispy)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 teaspoons fresh parsley (finely chopped)
- In a small bowl mix together the mustard, honey, lemon juice and oil. Reserve 1/ 3 of the honey mustard sauce to use for a dipping sauce, with the cooked chicken.
- Using a mallet flatten the chicken out a little bit, so they are the same thickness, to help equal the cooking time. Pour the remaining sauce over the chicken and marinate for at least 2 hours.
- Preheat the oven to 350F.
- Remove the chicken from the marinade, season with the salt, pepper, and paprika. In a large skillet, using about a tablespoon of cooking oil, brown and sear the chicken breasts on both sides for 3 to 4 minutes. (Discard the marinade)
- Place the chicken into a lightly greased, or sprayed, 9 x 13 baking dish and bake for 30-40 minutes, or until chicken reaches an internal temperature of 165F.
- While chicken is baking; cook the bacon, then saute the mushrooms in the 2 tablespoons of butter until tender. (Bacon and mushrooms can be cooked beforehand)
- Just before chicken is done remove chicken from the oven and top each chicken breast with mushrooms, 2 slices of bacon, 1/4 cup Monterey jack, and 1/4 cup of cheddar. Bake until the cheese has melted. Sprinkle each chicken breast with ½ teaspoon of parsley before serving. Serve with the refrigerated honey-mustard sauce.
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