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Outback Steakhouse Alice Springs Chicken

by Emy
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Dive into a delightful dish inspired by the flavors of Outback Steakhouse’s signature Alice Springs Chicken. This mouthwatering recipe combines tender chicken breasts, crispy bacon, and sautéed mushrooms, all smothered in a luscious honey mustard sauce and melted Colby-Monterey Jack cheese blend. Perfect for a special dinner or when you’re craving a touch of restaurant magic in your own kitchen!

INGREDIENTS

4 boneless skinless chicken breasts

4 slices of bacon

1 cup sliced fresh mushrooms

1 cup shredded Colby-Monterey Jack cheese blend

1/4 cup honey mustard sauce (store-bought or homemade)

2 tbsp olive oil

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1 tbsp chopped fresh parsley (for garnish, optional)

For the Honey Mustard Sauce:

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1/2 cup mayonnaise

2 tbsp honey

2 tbsp Dijon mustard

1 tsp lemon juice

Pinch of salt

INSTRUCTIONS

Preparation of Honey Mustard Sauce:

In a small bowl, combine the mayonnaise, honey, Dijon mustard, lemon juice, and a pinch of salt. Whisk until smooth.

Set aside.

Chicken Preparation:

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt, pepper, and paprika.

In a large oven-proof skillet, heat olive oil over medium-high heat.

Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.

Remove the chicken from the skillet and set aside.

Bacon and Mushrooms:

In the same skillet, add the bacon slices and cook until crispy. Remove and set aside.

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