Outback Steakhouse Alice Springs ChickenEstimated Cost:  $13.50

Prep Time:  20 minutes

Marination Time:  2 hours

Cooking  Time:  45 minutes

Serves:  4

An Outback Steakhouse, non-beef specialty.  Alice Springs Chicken is grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with a delicious honey mustard sauce.  As much fun as it is to head down-under to your local Outback (they are always down-under, regardless of direction) this restaurant copy-cat will allow you to prepare them at home.

Honey Mustard Marinade
1/2 cup Dijon mustard
1/2 cup honey
1 1/2 tsp. vegetable oil
1/2 tsp. lemon juice

4 boneless, skinless chicken breast halves
2 cups mushrooms, sliced
2 Tbs. butter
salt
pepper
paprika
8 slices of bacon
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
parsley flakes

1. Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice. Mix for about 30 seconds.

2. Place the chicken and 2/3 cup of the honey mustard mixture into a resealable plastic bag or sealed container; toss to cover chicken. Marinate in the refrigerator for 2 hours. Chill the remaining 1/3 cup (approximately) honey mustard sauce in a separate container, in fridge.

3. In a saute pan, over medium heat, fry the bacon. Remove crisp bacon and place on paper towel. Reserve 1 tablespoon of the bacon drippings in saute pan, discarding the rest.

4. After the chicken has marinated, preheat oven to 375°F.

5. Reheat the saute pan with the bacon drippings over medium heat. Remove the chicken breasts from resealable bag and discard marinade (not the reserved 1/3 cup). Sear the chicken breasts in the saute pan for 3 or 4 minutes per side, or until golden brown. Transfer breasts to a 13×9-inch baking dish.

6. Add the mushrooms and butter to the saute pan. Saute mushrooms for 6-8 minutes or until they start to turn a dark-reddish brown.

7. Season both sides of each chicken breast with salt, pepper, and a dash of paprika. Space evenly in baking dish. Top each breast, crosswise, with 2 pieces of bacon. Spoon the sauteed mushrooms over the chicken breasts evenly.

8. Spread 1/4 cup of the Monterey Jack cheese evenly over each breast, followed by 1/4 cup of the Cheddar cheese.

9. Bake at 375°F for 7 to 10 minutes until the cheese is melted and bubbly. Sprinkle each breast with parsley flakes before serving. Divide the extra chilled honey mustard marinade and use as a dipping sauce with each serving.

Mike’s comments:

Coming from a family of non-shroom types, we substitute the 2 cups of mushrooms with 1 large, sliced, onion. It won’t take quite as long to saute the substituted onions in step #6, probably 4-5 minutes.

This recipe takes a little longer then most of the recipes on Kitchen Survival, but trust me, the results are worth the extra effort – and then some!

Big thanks to Outback Steakhouse and Todd Wilbur’s “Top Secret Recipes” for the original recipe hack, a cookbook which I highly recommend.

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