Outback's Alice Springs Chicken

If you have never this from Outback Steakhouse......you either need to make this or go there right now! It is sooooo freakin yummy!!! All these different flavors come together so well! I actually never had it from the Outback the first time, my bestie Sara made it for us when we had our son. And ever since I've been obsessed with it! It's fairly simple, with simple ingredients!

 

Let's get started!

 

First make your marinade.....which is just yellow mustard, honey and mayo. Mix it all together

Recipe calls for dried onions, but I did not have any on hand

Sprinkle your pounded out chicken breasts with a little season salt and put them a container/zip bag

Now pour your marinade over the chicken and then refrigerate for at least 30 minutes or over night 

I usually keep about 1/2 of the marinade for baking then

Fry up your bacon and set aside.....keep the bacon grease, so you can sauté your chicken breasts up

 

Fry up your chicken, about 3-5 minutes on each side 

Put them in a greased baking dish and pour the other half of the marinade over the chicken breasts

Now top it with some sliced mushrooms....

An your bacon, crumbled up or chopped

Then top everything off with some shredded Colby Jack Cheese

Bake it for about 30 minutes @ 350'.....YUM

HOLY MOLY....LOOK at it!

 

 

Ingredients:

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lowry's Seasoning Salt
6 bacon slices
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushroom
2 cup shredded Colby/Jack cheese

Instructions:

First, Sprinkle and rub the chicken breasts with seasoning salt.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Pour half of it over your chicken breast's and then refrigerate for at least 30 minutes or over night.
While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
Spread the reserved Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with the left over Honey Mustard Sauce that you made.

ENJOY!!!!