RECIPE FOR ALICE SPRINGS CHICKEN FROM OUTBACK RECIPES
COPYCAT OUTBACK ALICE SPRINGS CHICKEN RECIPE | TOP SECRET ...
Menu Description: "Grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with honey mustard sauce." In the late eighties, as the public's concern about eating beef was growing, the restaurant industry saw a big shift toward chicken meals. In the midst of a poultry-crazy country, that last thing you'd expect anyone to do is open a steakhouse. But that's exactly what the gang who founded Outback Steakhouse did. And by the time their restaurant had become the sixth largest dinnerhouse chain in the country, they had proven what many people still want is a big honkin' slab of beef. With a menu dominated by beef items, it's nice to find that the restaurant can do great things with chicken meals as well, such as the Alice Springs Chicken. You'll love the mushrooms, bacon, cheese, and honey mustard piled on a chicken breast that's been grilled on the "barbie." Check out more of my Top Secret Recipes for Outback Steakhouse favorites here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
Provided by Todd Wilbur
Total Time 2 hours 30 minutes0S
Prep Time 1 hours 15 minutes0S
Cook Time 1 hours 15 minutes0S
Nutrition Facts : Calories 623 calories
OUTBACK COPYCAT ALICE SPRINGS CHICKEN RECIPE - FOOD.COM
Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com.
Total Time 1 hours 45 minutes
Prep Time 1 hours 10 minutes
Cook Time 35 minutes
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
- Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
- Place browned chicken on prepared baking sheet.
- In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
- Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
- Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
- Top with fresh parsley and serve with reserved honey mustard sauce for dipping.
Nutrition Facts : Calories 538.5, FatContent 28, SaturatedFatContent 10.7, CholesterolContent 116.5, SodiumContent 771, CarbohydrateContent 38.3, FiberContent 1.5, SugarContent 36, ProteinContent 36
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