Outback Steakhouse Alice Springs Chicken
A copycat of Outback Steakhouse's Alice Springs Chicken: grilled seasoned chicken breasts topped with sautéed mushrooms, crispy bacon and melted Monterey Jack and Cheddar cheeses, finished with a tangy honey mustard sauce.
Ingredients
Main Ingredients
- 4 piece boneless skinless chicken breast about 6 oz each; pounded to even thickness
- 6 slice bacon cooked crisp and crumbled
- 1 cup shredded Monterey Jack and Cheddar cheese or a 50/50 blend
- 8 oz mushrooms sliced (white or cremini)
- 0.5 cup honey mustard sauce store-bought or homemade (see notes)
- 1 tbsp olive oil
- 1 tbsp butter
- 1 clove garlic minced
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Pat chicken breasts dry and pound to an even thickness (about 1/2 inch). Season both sides with salt and black pepper.
- Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. Cook chicken 4–5 minutes per side, until internal temperature reaches 165°F and chicken is nicely browned. Remove and keep warm.
- In the same skillet, cook bacon until crisp. Remove bacon to a paper towel-lined plate, then crumble when cool.
- Add butter to the skillet and sauté sliced mushrooms over medium heat until soft and browned, about 5–6 minutes. Add minced garlic during the last minute of cooking.
- Place cooked chicken on a baking sheet or oven-safe dish. Top each breast with a generous spoonful of sautéed mushrooms, a sprinkle of shredded cheese, and crumbled bacon.
- Broil on high for 1–2 minutes or until cheese is melted and bubbly. Watch closely to avoid burning.
- Brush the top of each chicken breast with honey mustard sauce and garnish with chopped parsley. Serve immediately.
Notes
For homemade honey mustard: whisk 1/4 cup mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey and 1 tbsp lemon juice. Adjust to taste. Serve with a side of steamed vegetables or a baked potato.
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