Outback Steakhouse Alice Springs Chicken
A copycat of Outback Steakhouse's Alice Springs Chicken: sauteed chicken breasts brushed with homemade honey mustard, topped with mushrooms, crisp bacon and melted Colby Jack cheese.
⏱️ Prep: 70 min🍳 Cook: 25 min
Nutritionper 100 g›
210
Calories
18g
Protein
6g
Carbs
12g
Fat
Ingredients
| 1 pound (450 g) | boneless chicken breasts (4 portions) |
| 6 slices | bacon, fried crisp and cut in half |
| 1/2 teaspoon | McCormick Season All |
| 1 cup (150 g) | sliced mushrooms (canned or jarred, drained) |
| 3 cups (340 g) | shredded Colby Jack cheese |
| 2 teaspoons | chopped parsley |
| 1/2 cup (120 ml) | prepared mustard |
| 1/4 cup (85 g) | honey |
| 1/4 cup (60 ml) | light corn syrup |
| 1/4 cup (60 ml) | mayonnaise |
Instructions
- Rub the chicken breasts with the McCormick Season All and set aside to marinate for 1 hour.
- While the chicken marinates, fry the bacon until crisp and drain.
- Take the chicken from the marinade and saute over medium heat in a pan with just enough oil to prevent sticking. Cook on both sides until slightly golden and cooked through but not dry.
- For the honey mustard, blend the mustard, honey, corn syrup and mayonnaise together until smooth and free of lumps. Adjust the corn syrup depending on how sharp the mustard is, or to taste.
- Remove the chicken from the pan. Spread each breast with honey mustard, cover with a layer of mushrooms and three slices of bacon, then sprinkle generously with shredded Colby Jack cheese so the chicken is covered.
- Pop into a heated oven at 175°C (350°F) or a microwave just until the cheese melts. Sprinkle with parsley and serve.