COPYCAT ALICE SPRINGS CHICKEN
An easy, delicious recipe Outback's famous Alice Springs Chicken. Grilled chicken is at its best when it's topped with honey mustard sauce, mushrooms, cheese, and bacon!
Provided by Meggan Hill
Time 2h35m
Number Of Ingredients 11
Steps:
- Whisk together mustard, honey, mayonnaise, and lemon juice in a small bowl. Reserve 1/4 cup sauce in a covered container and refrigerate until serving time.
- Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate at least 2 hours or overnight.
- Preheat oven to 400 degrees F. Heat butter in a nonstick skillet over medium-high heat until foaming. Add mushrooms and saute until the mushrooms have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Set aside.
- Meanwhile, heat oil in a large oven-proof skillet or Dutch oven over medium-high heat until shimmering. And chicken breast in a single layer, discarding leftover marinade. Leave the chicken on the pan without moving until a golden-brown crust forms, about 5 minutes. Flip each piece and continue to cook until the second side is browned.
- Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees F, about 10 to 15 minutes.
- Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.
OUTBACK COPYCAT ALICE SPRINGS CHICKEN
Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com.
Provided by Bonnie G 2
Categories Chicken
Time 1h45m
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.
ALICE SPRINGS CHICKEN
This is a clone of the "Alice Springs Chicken" served at the Outback Steakhouse. It is one of my favorites.
Provided by Lauren Clark
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- On each piece of chicken, carefully layer the mushrooms first and then the bacon (position the bacon on the mushrooms so that it holds the mushrooms in place).
- Cover and bake for 30-45 minutes or until chicken is cooked through.
- Remove from oven; add cheese and bake for 15 minutes uncovered.
- Serve with a side of honey mustard salad dressing for a real treat!
ALICE SPRINGS CHICKEN
Make and share this Alice Springs Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken breasts with salt and pepper.
- Sauté in oil, until golden and cooked through.
- Remove from pan, spread with Dijon mustard and place in roasting dish.
- Cover with layer of mushrooms and bacon, then top with cheese.
- Heat in oven at 400º for 5 minutes, just until cheese melts.
- Garnish with parsley and serve.
Nutrition Facts : Calories 465.1, Fat 40.6, SaturatedFat 20.6, Cholesterol 97.2, Sodium 712.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.8, Protein 23.4
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