Monday, February 6, 2012

Serving Up {Chicken}: Outback's Alice Springs Chicken

I will admit that I have never ordered Alice Springs Chicken at the Outback Steakhouse - it is a steakhouse after all.  So with the caveat that I have no idea how close this recipe is to the restaurants version, I will nonetheless declare this recipe to be some delicious chicken.  Hello!  Bacon, mushrooms, cheese, honey dijon sauce - I almost forgot that it was a chicken dish under all that luscious yumminess!  Prepare to lick your plate on this one :)

(recipe from Karen S.)
printable version

Boneless, skinless chicken breasts
Bacon, cooked to crispy
Monterey jack cheese, shredded
Cheddar cheese, shredded
Fresh mushrooms, sliced
Salt, pepper, dash of paprika

Honey Mustard Marinade:
½ C. Dijon mustard
½ C. honey
1 ½ tsp. vegetable oil
½ tsp. lemon juice

Combine the ingredients for the Honey Mustard Marinade.  Reserve a small amount of marinade and marinate the chicken in the remaining marinade for a few hours or overnight, if desired. Grill or broil chicken. Brush with the reserved marinade (not the marinade that had raw chicken in it). Season with salt and pepper and a dash of paprika.
Meanwhile sauté the mushrooms in butter until tender.
Cook bacon.
To prepare chicken, place cooked chicken breasts in a baking dish.  Stack two pieces of cooked bacon on each chicken breast. Spoon the sautéed mushrooms on top of the bacon. Place a generous amount of both kinds of cheeses on top. Bake in the oven to melt cheese.
Serve with honey mustard sauce on the side.

Honey Mustard Sauce:
½ C. honey
2 C. mayonnaise
1/3 C. Dijon mustard
Mix ingredients together in a small saucepan and heat (on low) until warm.
Serve over the cooked chicken.

No comments:

Post a Comment