Alice Springs Chicken - Outback CopyCat
Craving that delicious, cheesy, bacon-topped chicken from Outback Steakhouse? This Alice Springs Chicken recipe brings you that cheesy chicken goodness with mushrooms, bacon, green onions, and a honey mustard sauce
Ingredients
4 boneless, skinless chicken breasts
4 slices of bacon, cooked until crispy (10-15 minutes) and crumbled
8 oz sliced mushrooms
1 cup grated Monterey Jack cheese
1 cup grated Cheddar cheese
Salt and pepper to taste
2 green onions, chopped
1 or 2 tablespoons extra virgin olive oil (EVOO) or a blend of EVOO and butter
For the Honey Mustard Sauce
½ cup mayonnaise
¼ cup honey
2 tablespoons Dijon mustard
Directions
Preheat your oven to 400°F (200°C).
If your chicken breasts aren't uniform in thickness, pound them gently to an even thickness. This ensures they cook evenly. Season both sides with salt and pepper.
Heat your skillet (oven-safe) over medium-high heat. Add your EVOO or EVOO/butter blend. Sear the chicken breasts for about 4 minutes per side until golden brown. Remove the chicken to an oven-proof dish if your skillet isn't oven-safe.
Meanwhile, whisk together the mayonnaise, honey, and Dijon mustard for the honey mustard sauce. Set aside.
In the same skillet (add a little more oil or butter if needed), sauté the sliced mushrooms until tender and lightly browned.
Remove the sautéed mushrooms from the skillet.
Place the seared chicken back in the skillet or baking dish.
Evenly top each chicken breast with some honey mustard, the sautéed mushrooms, crumbled bacon, and then the grated Monterey Jack and Cheddar cheeses.
Bake for 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is bubbly and melted.
Garnish the cooked chicken with fresh chopped green onions and serve with a side of the honey mustard.