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This delightful dish is served at Outback Steakhouse as Alice Springs Chicken. It is a grilled chicken breast, marinated in honey mustard, grilled and topped with bacon, mushrooms, and cheese. I have only had it once but never forgot it. While thinking about what I could do with a couple of chicken breasts, I remembered this dish. I searched the internet and ran across this knockoff recipe for Alice Springs Chicken. I made a couple of changes in the recipe and it was delicious. Michael declared it "flavorful." I served it with homemade French fries and the reserved honey mustard for dipping.
Almost Alice Springs Chicken
- Saute pans
- 1 cup honey
- 1 Tbs canola oil
- 1 teaspoon lemon juice
- 6 boneless chicken breast
- 1 Tbs vegetable oil
- 2 cups sliced mushrooms
- 2 Tbs butter
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 12 each slices of bacon cooked
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups shredded Monterey cheese
- 2 teaspoon finely chopped parsley
- With a whisk combine the mustard, honey, and 1 tablespoon oil, and lemon juice for 1 minute.
- Pour ½ mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
- Chill remaining marinade to serve with chicken.
- After marinating chicken, preheat oven to 375°F.
- Put remaining oil in frying pan.
- Heat and sear chicken on both sides.
- Transfer chicken to oven safe pan and brush with marinade.
- Meanwhile in frying pan add butter and sauté mushrooms.
- Season chicken breasts with salt and peppers.
- Stack bacon across each breast, spoon mushrooms on each breast and then approximately ⅓- ½ cup cheese on each.
- Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly.
- Sprinkle with parsley and serve with honey mustard marinade.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.