Monday, January 14, 2013

Outback's Alice Springs Chicken

My husband's favorite at Outback Steakhouse is the Alice Springs Chicken.  I found a recipe  that "claimed" to be a copy of that dish and the honey mustard.  So we tried it tonight and it was delicious!  A big hit!

The honey mustard recipe calls for it to chill overnight.  We did not do that, I am never that prepared.  I let it chill while I made dinner and it was great.  

Alice Spring's Chicken


4 boneless chicken breasts
seasoning salt (I used Tastefully Simple)
6 slices of bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup fresh sliced mushrooms
2 cups shredded Colby/Jack cheese


Sprinkle and rub chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  

Cook bacon until crispy.  

Preheat oven to 350 degrees.

In a small bowl mix mustard, honey, mayo and onion flakes.

Heat oil in a large skillet over medium heat.  Place chicken in skillet and saute for 3 to 5 minutes per side or until browned. Move chicken to a 9x9 or 9x13 baking dish.  

Top chicken with honey mustard mixture, mushrooms, bacon and cheese.  (Next time I will wait to add the cheese for the last 5 minutes - it got a little too brown)

Bake for 20-25 minutes until cheese is melted and chicken is done.  

Serve with honey mustard sauce (recipe below) to dip.  

Honey Mustard Sauce (I only made half of this recipe and it was plenty for the 3 of us)


1/2 cup mayo
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 tablespoon lemon juice


Mix all ingredients together. Cover and chill overnight (I did not chill overnight).  Serve with chicken.  

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