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Outback Steakhouse's Alice Springs Chicken

OUTBACK STEAKHOUSE'S ALICE SPRINGS CHICKEN

serious comfort food from your own kitchen. you don't have to leave the house to get the food you want. i know when went to outback, this is what i always ordered. now, why bother. its easy to put together. sometimes i don't even bother marinating the chicken and its just as good. no gratuity please. save your money and fill your tummy. prep time excludes marinating time.

Time: 40 minutes

Steps:

  • pour about 1 / 4-1 / 2 of honey mustard in a bowl and add the chicken
  • set in the refrigerator to marinate for 2 hours or , better yet , overnight', "save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later", 'preheat oven to 375 f
  • heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown
  • transfer chicken to oven safe pan and brush with honey mustard
  • salt and pepper breasts
  • add butter to frying pan and saute mushrooms
  • stack bacon across each breast , spoon mushrooms on each breast and then approx cup of cheese on each
  • cover pan with foil or lid and bake 7-10 minutes to melt cheese
  • dust with paprika and serve with honey mustard


Outback Steakhouse's Alice Springs Chicken image

Number Of Ingredients: 10

Ingredients:

  1. honey mustard dressing
  2. boneless skinless chicken breast halves
  3. vegetable oil
  4. mushrooms
  5. butter
  6. salt and pepper
  7. paprika
  8. bacon
  9. monterey jack cheese
  10. cheddar cheese


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  1. 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.
  2. 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).
  3. 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.
  4. 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.
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