Thursday, June 2, 2011

Outback's Alice Springs Chicken #23

I've eaten at Outback many times, but I've never had Alice Springs Chicken.  I found this recipe on, and since I love the combination of chicken, mushrooms, and bacon and love honey mustard, I had to give it a try.

The case:
1 cup Dijon mustard
1 cup honey
1 tablespoon canola oil
1 teaspoon lemon juice
4 -6 boneless skinless chicken breasts 
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
12 slices bacon, cooked
3 cups shredded Mexican blend cheese
2 teaspoons chopped fresh parsley

  1. With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
  2. Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.  Chill remaining marinade to serve with chicken.
  3. After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.  Cook until chicken is cooked throughout.
  4. Transfer chicken to oven safe pan and brush with marinade.
  5. Meanwhile in frying pan add butter and saute mushrooms.
  6. Season chicken breasts with salt and peppers.
  7. Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
  8. Cover dish with foil and bake at 375 for 8-10 minutes.

The ruling:
I don't know if I can come up with a word that truly describes how much I loved this chicken.  The sauce poured over it is the kicker.  This chicken would be really good cooked on the grill instead of the stove top.  Now, I want to go to Outback so I can compare the two!

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