Alice Springs Chicken (Print Format)
Tender chicken covered in mustard sauce, gooey cheese, crispy bacon, and sautéed mushrooms. Outback classic, done right at home!
# Ingredients:
→ Chicken
01 -
Quarter teaspoon of garlic powder
02 -
Four boneless, skinless chicken breasts (6 ounces each)
03 -
One teaspoon of seasoned salt
→ Honey Mustard Sauce
04 -
One tablespoon of dried onion flakes
05 -
Half a cup of Dijon mustard
06 -
Two teaspoons of Worcestershire sauce
07 -
A third of a cup of honey
08 -
Quarter cup of mayonnaise
→ Toppings
09 -
Two cups of freshly grated Colby-Jack cheese
10 -
Two cups of fresh mushrooms, sliced
11 -
Six slices of bacon, halved
12 -
Two tablespoons of chopped parsley
# Steps:
01 -
Flatten chicken breasts with a meat mallet between plastic sheets until half an inch thick. Sprinkle both sides with seasoned salt and garlic powder.
02 -
Stir Dijon, honey, mayo, Worcestershire, and onion flakes in a bowl. Save half for dipping later, then let chicken soak in the other half for 1 to 8 hours, depending on your time.
03 -
In a sizable oven-safe skillet, cook the bacon strips until crispy. Move them to paper towels to drain, leaving drippings behind.
04 -
In the same skillet with about a tablespoon of the bacon grease, cook mushroom slices for around 5 minutes until softened. Scoop them out into a small bowl.
05 -
Add one tablespoon bacon drippings, then cook chicken breasts for about 5 minutes per side. Spread the set-aside sauce over, and layer with mushrooms, crispy bacon, and shredded cheese.
06 -
Bake at 350°F for roughly 15-20 minutes until chicken hits 165°F inside. Give it a quick rest and serve with the leftover sauce and freshly chopped parsley.
# Tips:
01 -
Marinating for up to 8 hours locks in flavor.
02 -
Inspired by flavors from Outback Steakhouse.
03 -
Pairs well with roasted broccoli and baked potatoes.