Outback Steakhouse Alice Springs Chicken Made Skinny Weight Watchers Recipes Recipe 425 Food

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN MADE SKINNY - WEIGHT WATCHERS RECIPES RECIPE - (4.2/5)

Steps:

• Sprinkle chicken breasts with seasoning salt. Let sit for 5 minutes. In the meantime, line a microwave safe plate with several paper towels. Place bacon on top and cover with more paper towels. Cook for about 4 minutes until bacon is crisp. Blot well, cool slightly and crumble. Set aside. Add mushrooms to a small bowl and cook in the microwave for 1 minute to soften. Set aside. In a small bowl, mix together mustard, honey, mayonnaise, yogurt and dried onion flakes or scallions. Set aside. Coat a large nonstick pan with cooking spray. Add oil and heat. Place chicken in pan and saute over medium heat for 3 to 5 minutes per side until browned. Move chicken to a baking dish that has been coated with a little cooking spray. Spread most of the honey mustard sauce over each chicken breast, then layer each piece with the mushrooms, top with the remaining honey mustard sauce, sprinkle each with crumbled bacon. Finally, top each with 1 tablespoon shredded cheese. Bake in a 350°F oven for about 15 minutes, until cheese is melted and chicken is done.

OUR VERSION OF OUTBACK'S ALICE SPRINGS CHICKEN

Steps:

• Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
• Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't 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 honey mustard marinade 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 ( I am usually pretty generous with the paprika, I love the flavor). 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.

OUTBACK STEAKHOUSE - ALICE SPRINGS CHICKEN RECIPE - (4.4/5)

Steps:

• First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.

BEST EVER OUTBACK ALICE SPRINGS CHICKEN

Steps:

• Pour about 1/4-1/2 of honey mustard in a bowl and add the chicken.
• Set in the refrigerator to marinate for 2 hours or, better yet, overnight.
• Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
• Preheat oven to 375 F
• Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
• Transfer chicken to oven safe pan and brush with honey mustard.
• Salt and pepper breasts.
• Add butter to frying pan and saute mushrooms.
• Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
• Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

Steps:

• Combine the marinade ingredients in a medium bowl. 2 cups water, 1 1/2 teaspoons salt, 1/2 teaspoon liquid smoke, 1/4 teaspoon ground black pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika.
• Add all 4 chicken breast to the marinade in a covered container or resealable plastic bag, and chill for 3 to 4 hours.
• Combine the mayonnaise, honey, Dijon mustard, and vinegar in a small bowl. Stir well until smooth. Chill.
• When chicken has marinated, preheat barbecue grill to high heat.
• As barbecue preheats, prepare turkey bacon by frying it in a skillet over medium heat until done. Remove the bacon from the skillet to a plate lined with paper, which helps soak up the excess fat. The bacon can sit here until it is time to assemble the dish.
• Spray a light coating of nonstick oil cooking spray over the surface of each chicken breast. Sprinkle both sides of each chicken breast with salt, pepper, and paprika, and then grill for 7 to 10 minutes on each side. Preheat oven to 375°F.
• As chicken grills, prepare mushrooms by heating up a medium skillet over medium/high heat. Add 1 tablespoon of butter to the pan. When the butter has melted, add the mushrooms along with a little salt and pepper. saute the mushrooms for 10-15 minutes or until the become cooked through and light brown. If the mushrooms finish before the chicken, just turn the heat to the lowest setting until you are ready to assemble the dish.
• When chicken is cooked, transfer the chicken breast fillets to a large baking dish. Slather the top surface of each breast with a generous portion of the honey mustard sauce. Stack two slices of bacon, crosswise, on top of each breast.
• Quarter the mushrooms and stack a portion on top of the bacon on each chicken breast. Carefully pour about 1/2 cup of the Colby/Monterrey Jack cheese blend over each of the chicken breasts.
• Bake chicken in the preheated oven for 7 to 12 minutes or until cheese is melted.
• Sprinkle each with about 1/2 teaspoon of fresh minced parsley.
• Serve with addition honey mustard sauce on the side.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

Steps:

• Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
• Gather all other items together and make ready for the preparation.
• Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
• Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350°F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
• Honey Mustard: Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.