Looking for another way to serve up chicken breasts that is sure to please everyone? One of my favorite menu items at the Outback Steakhouse has always been their Alice Springs Chicken. What makes their chicken so tasty? Grilled chicken breasts, topped with honey mustard, bacon, and cheese. Try our version of this recipe anytime!
The Outback Steakhouse is known for a variety of dishes that everyone loves. The Outback Steakhouse Alice Springs chicken is one of their most popular menu items. A well-seasoned chicken breast is served with crispy bacon, honey mustard, and shredded cheese. Alice Springs chicken is a great way to prepare chicken breasts.
You can find more Outback Steakhouse Recipes, here at CopyKat.com.
Outback Steakhouse Alice Springs Chicken
- 1 pound boneless chicken breasts 4 portions
- 6 pieces bacon fried crisp and cut in half
- 1/2 teaspoon McCormick Season All
- 1 cup sliced mushrooms (canned or in a jar, drained)
- 3 cups shredded Colby Jack Cheese
- 2 teaspoons chopped parsley
Honey Mustard Ingredients
- 1/2 cup prepared mustard
- 1/4 cup honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
- Rub chicken breast with Seasonal All and set aside to marinate for 1 hour. While the breast is marinating, fry bacon crisp and drain. Gather all other items together and make ready for the preparation. Take chicken from marinade and saute on medium heat in a pan with just enough oil to prevent sticking. Cook on both sides until slightly golden and cooked in the middle but not dry.
Honey Mustard ingredients
- Blend ingredients for the honey mustard altogether completely until smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be, or to your taste.
- Remove from pan. Spread chicken breasts with honey mustard, cover with a layer of mushrooms and three slices of bacon and then sprinkle with shredded Colby/Jack cheese (chicken should be covered with shredded cheese). Pop in the heated oven at 350 degrees or in a microwave just until the cheese melts. Sprinkle with parsley.