Alice Springs Chicken Outback Steakhouse Copycat Recipes

OUTBACK COPYCAT ALICE SPRINGS CHICKEN

Steps:

• Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
• Preheat oven to 400 degrees and line a baking sheet with parchment paper.
• In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
• Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
• Place browned chicken on prepared baking sheet.
• In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
• Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
• Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
• Top with fresh parsley and serve with reserved honey mustard sauce for dipping.

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

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.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN AND HONEY MUSTARD RECIPE

Steps:

• Sprinkle and rub the chicken breasts with seasoning salt.
• Cover and refrigerate for 30 minutes.
• Cook bacon in a large skillet until crisp.
• In small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes to make a honey mustard that will go over the chicken (this is different than the dipping sauce below).
• Heat oil in large skillet over medium heat. Place chicken in skillet and saute for 3 to 5 minutes per side, or until browned.
• Move chicken to an 11 x 7 inch or 9 x 9 inch pan.
• Apply the honey mustard to each breast, then top with mushrooms, cooked bacon, and shredded cheese.
• Bake in a 350° oven for 20-25 minutes or until cheese is melted and chicken is
• cooked through.
• Serve with honey mustard dipping sauce.

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.