When we travel to a bigger town with yummy restaurants, we have to figure out what to eat. Some people would want to try a new place. I just want Alice Springs Chicken at Outback. Talk about mouth watering! Just writing this short tidbit has already made me want some! And it’s paired so perfectly with their fries….. Mmm! There was no way I was passing up the pin for the recipe! You can repin it here. Please click the link and visit the original blog site. I’m sure grateful they shared this recipe!
There are quite a few ingredients in this recipe, but many of them are things you probably already have. And just a heads up: allow a few hours – overnight to completely prepare this meal. I promise, it’s worth it.
Honey Mustard Dressing
*Do NOT, I repeat, do NOT buy a store bought dressing for this. My husband hates honey mustard but couldn’t get enough of this recipe.*
1 c. mayonnaise (They recommend Duke’s brand. I always use Hellman’s.)
4 T. sugar
4 T. apple cider vinegar
6 T. honey
2 T. mustard (I used regular old yellow mustard. Any kind should work.)
2 T. soy sauce
Mix all the ingredients together and refrigerate for AT LEAST 1 hour. According to the original blog, it can be stored in the fridge for up to 2 weeks. I don’t know how they managed to let any last that long. It wasn’t even in our house for 48 hours including prep time!
As soon as this is ready, please start soaking your chicken (from the following portion of the recipe) in 1/3 of the mixture of honey mustard for at least 2 hours. I soaked overnight.
Ingredients for Alice Springs Chicken:
1/3 of the Honey Mustard mixture (1/3 of the total mixture)
4 split chicken breasts, boneless and skinless
1 T. oil
2 c. sliced mushrooms
2 T. butter
salt and pepper to taste
paprika (I eliminated this)
12 strips of bacon, fully cooked
2 c. cheese (I used Colby Jack)
If you have already soaked your chicken in your 1/3 mixture of honey mustard, your chicken should look like this. If you haven’t soaked them yet, start and you can finish prepping in 2-24 hours.
When you are ready to begin cooking, preheat the oven to 375F. Also heat your oil up in a skillet and sear each chicken breast for about 4 minutes per side until they look golden.
Gosh! That looks yummy already! Move each piece of chicken over to an oven safe dish and smoother it with honey mustard. At least a tablespoon per piece. More if you can get it on there! **Obvious note, try not to cross-contaminate.** Salt and pepper the breasts.
Back in your empty skillet, add butter and start sauteing your mushrooms. Drool!!
Layer your mushrooms and precooked bacon strips on top of the chicken.
If that’s not the most delicious looking protein in a pan, I don’t know what is!
Add about 1/2 c of cheese to each chicken breast. If you used smaller pieces of chicken, just spread your 2 cups around evenly. I use “homemade” shredded cheese. I buy a big block of hormone free cheese, shred it, and place it in a freezer safe bag with just enough corn starch to keep it from sticking together. (Shake well before freezing). It’s better for you, tastes better, and is much less expensive!
Cover your oven safe dish with foil and bake for 7-10 minutes to melt the cheese. If you were adding the paprika, this is where you would sprinkle it on.
Serve with a GENEROUS amount of honey mustard. Trust me, you’ll use it. In fact, you’ll wish you made a double batch.
Super duper, cheesy, amazing, mouth watering piece of food art. I’m looking forward to making this again!! So totally worth it!!
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