Description
This delicious copycat recipe brings the flavors of Outback Steakhouse’s famous Alice Springs Chicken to your kitchen. Boneless chicken breasts are topped with a savory honey mustard sauce, crispy bacon, sautéed mushrooms, and melted Colby-Jack cheese. Perfect for a flavorful dinner that’s sure to impress.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 6 slices bacon
- 1/4 cup mustard
- 1/3 cup honey
- 2 tablespoons mayonnaise
- 2 cups sliced mushrooms
- 2 cups shredded Colby-Jack cheese
Instructions
- Pound the chicken breasts until thin and even in thickness.
- In a small bowl, combine mustard, honey, and mayonnaise to create the sauce mixture.
- Spread the mustard mixture evenly over each chicken breast.
- Cover and chill the chicken breasts for at least one hour to allow the flavors to meld.
- Cook the bacon in a skillet over medium heat until crisp, then crumble into small pieces.
- Preheat the oven to 375°F (190°C).
- Grill the chicken breasts on medium-high heat until cooked through and no longer pink inside.
- In a separate pan, sauté the mushrooms over medium heat until tender and lightly browned.
- Once the chicken is grilled, top each piece with sautéed mushrooms, crumbled bacon, and a generous amount of shredded Colby-Jack cheese.
- Place the topped chicken breasts on a baking sheet and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Notes
- You can use any preferred cheese, but Colby-Jack provides a nice melt and flavor.
- If you don’t have access to a grill, you can also cook the chicken breasts in a skillet or bake them before topping with mushrooms, bacon, and cheese.
- For added flavor, drizzle some extra honey mustard sauce on top before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes