Ready in 45 minutes
Try this Outback Steakhouse Alice Springs Chicken recipe, or contribute your own.
"Made this tonight for the family. Everyone said it was great! The only changes I made were using canned sliced mushrooms to save on cost (fresh would have been better) and frozen chicken breasts that were thawing all day in the marinade. They weren't 100% thawed, so the chicken spent some extra time in the skillet, and then I popped it in the oven for 9 minutes without topping to finish it off cooking. Didn't have parsley on hand. Yes, it definitely tasted like the original and as our eating-out budget doesn't really include Outback anymore, this was wonderful!!"
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375F and heat an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you dont have an ovenproof frying pan, transfer the chicken to a baking dish)
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan.
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar. Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
marladarla1 1y agoI've made this dish countless times and have had rave reviews..you can't go wrong on this one..love it!!
hunnibun 1y agoLovely flavours. I left the mushrooms out as I hate them but apart from that I didn't change a thing. So yummy
marie0717 1y ago
Jenniferap 1y agoJust like the real thing
ellieshay 1y agoFantastic...my guest loved it and i used seasoned frozen mushrooms that really made the dish more tasty :) have made this twice now and will make again
Jax87 1y agoIt tasted amazing
LynnyS216 1y agoSuperb!!! My new favorite chicken dish! I added 1/2 c of brown sugar since I did not have enough honey. I also added 1/4 c cooking Sherry to the mushrooms. It was sooooo good!
Lemony2 1y agoMy family didn't care for this. It was too sweet for them.
nicole_shields 1y agoMy family super loved this!
elizabeth41 1y agoGreat dish