Easy Alice Springs Chicken Food

BAKED ALICE SPRINGS CHICKEN

Steps:

• Lay the chicken breast flat in a large casserole dish. Season with 1/4 tsp of each, salt, pepper and garlic powder.
• Spread 1-2 tbsp of honey mustard on top of each chicken breast to make a nice thick layer.
• Combine the chopped mushrooms, thinly sliced onions, oil, and remaining salt, pepper, and garlic powder in a bowl and stir to coat. Then spread the mixture over the top of the chicken and top with cheese.
• Bake uncovered at 375˚F for about 30 minutes. Then remove the dish, crumble the bacon over the top then sprinkle cheese evenly over the dish and return to oven for 5-10 minutes, or until the chicken is cooked though (internal temp of 165˚F.)
• Garnish with parsley and serve with mashed potatoes, rice, or your favorite side dish. Enjoy!

EASY ALICE SPRINGS CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a baking dish. Season with salt and pepper.
• Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
• Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
• Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

NOW THIS IS ALICE SPRINGS CHICKEN

Steps:

• With an electric mixer combine the mustard, honey, and 1 Tbsp oil, and lemon juice for 1 minute.
• Pour 1/2 mixture over chicken in a gallon ziplock to marinate in fridge 2-24 hours.
• Chill remaining marinade to serve with chicken.
• After marinating chicken, preheat oven to 375°F Put remaining oil in frying pan. Heat and sear chicken on both sides.
• Transfer chicken to oven safe pan and brush with marinade.
• Meanwhile in frying pan add butter and saute mushrooms.
• Season chicken breasts with salt and peppers.
• Stack bacon across each breast, spoon mushrooms on each breast and then approx 1/3- 1/2 cup cheese on each.
• Cover pan with foil and bake 7-10 minutes or until cheese is melted and bubbly. Sprinkle with parsley and serve with honey mustard marinade.

COPYCAT ALICE SPRINGS CHICKEN

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.

ONE POT ALICE SPRINGS CHICKEN RECIPE

Steps:

• 1. Cook bacon in a deep skillet until crispy. 2. Remove bacon to a paper towel line baking sheet and set aside. 3. Remove the bacon grease from the skillet and place skillet over medium heat. 4. Add olive oil to the same skillet. 5. Add chicken strips and season chicken with seasoning salt. 6. Cook chicken until no longer pink, remove chicken and set aside. 7. Add mushrooms to the same skillet. Sprinkle mushrooms with salt. 8. Cook mushrooms for about 5 minutes or just until they begin to soften. 9. Remove mushrooms and set aside. 10. Combine mayo, mustard and honey together in a small bowl. 11. Combine chicken broth, water and mayo mixture in the skillet and bring to a boil. 12. Add rigatoni, cover and cook for 12-15 minutes or until pasta is al dente and liquid has reduced and thickened slightly. 13. Return chicken and mushrooms to pan. 14. Stir in 2 cups of cheese and half of the bacon; stir. 15. Top pasta with remaining 1/2 cup of cheese and the rest of the bacon. 16. Broil pasta on low until cheese is melted and bubbly.

ALICE SPRINGS CHICKEN

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!

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

Steps:

• Blend ingredients for the honey mustard until smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be or to your taste.
• Rub chicken breasts with Seasonal All and set aside to marinate for 1 hour.
• While the chicken is marinating, fry the bacon until crisp and drain it.
• Sauté the chicken in a pan over medium heat with just enough oil to prevent sticking.
• Cook the chicken on both sides until slightly golden and cooked in the middle but not dry.
• Remove the chicken from the pan.
• Spread honey mustard on the chicken breasts.
• Top each chicken breast with a layer of mushrooms and three slices of bacon
• Sprinkle enough shredded Colby-Jack cheese on top to completely cover the chicken.
• Pop the chicken in a 350°F heated oven or in a microwave just until the cheese melts.
• Sprinkle with parsley and serve with honey mustard sauce.