Alice Springs Chicken
Now you can enjoy one of the most iconic Outback Steakhouse dishes in your own kitchen! This Alice Springs Chicken is marinated in a honey mustard sauce and loaded with bacon, cheese, mushrooms and onions.
Servings 4 people
Calories 804kcal
Ingredients
- 4 thinly sliced boneless skinless chicken breasts
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 6 slices bacon cut in half
- 1 small yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 1/4 cup butter
- 1 teaspoon paprika
- 2 cups cheddar jack cheese
- Salt and pepper to taste
Instructions
- Place the chicken breasts in a large zip-top bag. Whisk together the mayonnaise, mustard, and honey.
- Add half the sauce to the bag with the chicken. Place the chicken and remaining sauce in the refrigerator to marinate for at least 30 minutes.
- While the chicken is marinating, cook the bacon in a large skillet over medium heat. When the bacon is cooked through, remove it from the pan and place it on a plate lined with paper towels to drain.
- Remove all but one tablespoon of bacon grease from the skillet and add the onion and mushrooms. Saute until the vegetables are tender, then remove them from the pan and set them aside.
- Add the butter to the pan and place the chicken in. Discard the remaining marinade in the bag.
- Season the chicken with paprika, salt, and pepper. Cook the chicken on one side for around five minutes, then flip the chicken over and cook the other side for around five minutes.
- Remove the pan from heat and brush the reserved sauce over the top of the chicken.
- Place bacon on top of each chicken.
- Sprinkle the cooked mushrooms and onions over the top of each chicken.
- Top each chicken with the shredded cheese.
- Place the pan in the oven to bake for 15 to 20 minutes, until the chicken is cooked through and the cheese on top is melted.
Nutrition
Calories: 804kcal