Alice Springs Chicken is the first thing I tried at Outback and I fell in love. I knew I had to duplicate the recipe! I know this chicken looks like a cheesy, bacon-y, hot mess… and it is.
You will love our Alice Springs Chicken! The honey mustard marinade is so good, be sure to make extra so that you can reserve some for dipping the chicken in when you serve it. You are going to really like all the cheese, bacon, mushroom, and honey mustard flavors infused together and your family will love it too. You simply can’t go wrong with this chicken.
If you would like to grill the chicken instead of pan-fry it… do it. It tastes awesome that way too! It will taste best if, after marinating, you bring the chicken to room temperature before grilling. Then grill over medium-high heat for about 6 to 7 minutes on each side- only turning once. Then add the mushrooms, bacon, and cheese and bake as directed in the recipe.
We made our Alice Springs Chicken on KSL Studio 5 in Utah the year we released our cookbook. It was a HIT with Darin, one of the hosts of the show. He helped me put it all together– super easy! After the show we put it behind the scenes for the crew to try and they devoured it. Everyone raved about how good it was. This recipe is one of the 175 that we featured in our first COOKBOOK. We picked our very favorite recipes for our book, so that should tell you something about how much we like this chicken.
This recipe is really good with our Potato Wedges or Parmesan Baked Potato Halves as a side dish. And for something a little on the lighter side, try it with our Berry Salad and Strawberry Balsamic Dressing.
Our Version of Outback’s Alice Springs Chicken
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10?12 mushrooms)
2 Tbsp. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley
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.