Outback Chicken aka Alice Springs Chicken

Outback Chicken aka Alice Springs Chicken

 

I used to love going to Outback Steak House for their delicious steak dinners. I always ordered the “Victoria's Filet Mignon” because it was melt-in-your-mouth-delicious. But also, expensive and going to Outback was for special occasions.  But one night I decided to try something different and I am so glad I did. One bite and I knew this would be what I ordered from now on.  One bite and I said to myself, “Self, you can make this at home.”  And I did and now I save it for when I have someone I want to impress. Friends that will take that one bite and know this is the best thing on Outback’s menu.  Or from my kitchen! 

 

 

 

 

 

 

 

 

 

 

 

 

The secret?  You begin by marinating chicken breasts in a delightful honey mustard sauce. Then you top them with mushrooms, crispy bacon, and a generous helping of Monterey Jack cheese. It’s absolutely delicious! 

 

Outback Chicken aka Alice Springs Chicken

 

1/2 cup honey

1/2 cup Dijon mustard

¼ cup mayonnaise

salt and pepper

4 boneless skinless chicken breasts

2 tablespoons olive oil

1 tablespoon butter

8 slices bacon, cooked until crispy and cut in half

2 cups button mushrooms

1 tablespoon butter for frying mushrooms

1 cup Monterrey Jack Cheese, grated

Fresh Parsley, chopped

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

First make your simple marinade. This recipe will not turn out if you skip this step.  

 

 

 

 

 

 

 

 

 

 

Whisk together honey, Dijon mustard, and mayonnaise in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey marinade into a gallon-sized Zip lock bag and add chicken. Make sure all the chicken is coated in the sauce and refrigerate for 1 hour or up to 24 hours.

Remove chicken from refrigerator.  Allow the excess sauce to drip off the chicken and then place each piece on a plate. Dispose of the marinade after you remove the chicken. Remember, you reserved some of the sauce for later. Preheat oven to 400 degrees and line a baking sheet with parchment paper.  It is important to line the pan with parchment paper because the sauce is sticky and might stick and burn.

 

In a heavy-bottomed skillet, heat 2 tablespoons of olive oil and one tablespoon of butter over medium-high heat until it shimmers. Season each breast (both sides) with salt and pepper and place in hot skillet. Sear both sides until golden brown but not cooked through, working in batches as not to over-crowd the pan.  Remove browned chicken from skillet and place on prepared baking sheet. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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 half slices of bacon.

 

 

 

 

 

 

 

 

 

 

 

And finally, the Monterrey Jack cheese.

 

 

 

 

 

 

 

 

 

 Lightly cover with foil and bake at 350 degrees for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees. The cheese should be melted by this point.

 

 

 

 

 

 

 

 

 

 

 

Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

 

So delicious!  So impressive. So easy to make!

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