Name: Outback's Alice Springs Copycat Chicken
Ingredients: 1 cup Dijon mustard; 1 cup honey; 1 tablespoon canola oil; 1 1/2 teaspoon lemon juice; 5 chicken breasts, boneless and skinless; 2 cup fresh mushrooms, sliced; 2 1/2 tablespoon butter; 1 tablespoon vegetable oil; 1/2 teaspoon salt and pepper, or to taste; 10 slices of bacon, cooked; 1 1/2 cup mild Cheddar cheese, shredded; 1 1/2 cup Monterey Jack cheese, shredded; 1 teaspoon parsley, garnish

Outback's Alice Springs Copycat Chicken

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This fantastic copycat recipe mimics one of our favorite restaurant recipes - The Outback Steakhouse Alice Springs Chicken. Marinated with a honey mustard sauce and topped with bacon and cheese, this chicken recipe is a must.

Ingredients

1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 1/2 teaspoon lemon juice
5 chicken breasts, boneless and skinless
2 cups fresh mushrooms, sliced
2 1/2 tablespoons butter
1 tablespoon vegetable oil
1/2 teaspoon salt and pepper, or to taste
10 slices of bacon, cooked
1 1/2 cup mild Cheddar cheese, shredded
1 1/2 cup Monterey Jack cheese, shredded
1 teaspoon parsley, garnish

Instructions

Mix together the mustard, honey, lemon juice and 1 tablespoon of the oil. Add salt and pepper to taste if you'd like.
Place the chicken breasts in a ziploc bag and pour half of the honey mustard mixture into the bag. Refrigerate for 2 to 24 hours. The longer you let the chicken marinade, the stronger flavor it will have.
Save the remaining sauce to eat with the chicken.
After the chicken has marinated, preheat your oven to 375 degrees F.
Cook the bacon as you normally would in a frying pan. Set aside.
Place the remaining oil in the frying pan with a little of the bacon grease and sear the chicken on both sides. When cooked, set chicken aside or in a oven safe dish and brush with some of the leftover marinade.
In the same pan you cooked the chicken, saute the mushrooms.
Next top the chicken breasts with the bacon, the cooked mushrooms and the shredded cheese.
Cover the pan with aluminum foil and bake 7 to 10 minutes or until the cheese is melted. When done, sprinkle with parsley and serve with the honey mustard marinade.