Outback's Alice Springs Copycat Chicken
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 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
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.