OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
Enjoy your own Outback Steakhouse Alice Springs Chicken at home.
Provided by Stephanie Manley
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Blend ingredients for the honey mustard until smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be or to your taste.
- Rub chicken breasts with Seasonal All and set aside to marinate for 1 hour.
- While the chicken is marinating, fry the bacon until crisp and drain it.
- Sauté the chicken in a pan over medium heat with just enough oil to prevent sticking.
- Cook the chicken on both sides until slightly golden and cooked in the middle but not dry.
- Remove the chicken from the pan.
- Spread honey mustard on the chicken breasts.
- Top each chicken breast with a layer of mushrooms and three slices of bacon
- Sprinkle enough shredded Colby-Jack cheese on top to completely cover the chicken.
- Pop the chicken in a 350°F heated oven or in a microwave just until the cheese melts.
- Sprinkle with parsley and serve with honey mustard sauce.
Nutrition Facts : Calories 920 kcal, Carbohydrate 37 g, Protein 51 g, Fat 63 g, SaturatedFat 27 g, Cholesterol 189 mg, Sodium 1273 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
OUR VERSION OF OUTBACK'S ALICE SPRINGS CHICKEN
Alice Springs Chicken is the first thing I tried at Outback Steakhouse and I fell in love. It's a yummy cheesy, bacon and mushroom delicious hot mess.
Provided by Erica Walker
Categories Dinner Main Course
Time 30m
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 716 kcal, Carbohydrate 29 g, Protein 45 g, Fat 48 g, SaturatedFat 21 g, Cholesterol 158 mg, Sodium 1080 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
BAKED ALICE SPRINGS CHICKEN - OUTBACK STEAKHOUSE RECIPE - (4.7/5)
Provided by á-48383
Number Of Ingredients 9
Steps:
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. 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. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the 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.
BEST EVER OUTBACK 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.
Provided by Bay Laurel
Categories Chicken Breast
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
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 ½ 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.
Nutrition Facts : Calories 552.4, Fat 41.1, SaturatedFat 19.7, Cholesterol 161.9, Sodium 716.1, Carbohydrate 1.9, Fiber 0.4, Sugar 1, Protein 42.9
OUTBACK COPYCAT ALICE SPRINGS CHICKEN
Make and share this Outback Copycat Alice Springs Chicken recipe from Food.com.
Provided by Bonnie G 2
Categories Chicken
Time 1h45m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
- Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
- Place browned chicken on prepared baking sheet.
- In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
- Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
- Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
- Top with fresh parsley and serve with reserved honey mustard sauce for dipping.
OUTBACK STEAKHOUSE COPYCAT RECIPE - ALICE SPRINGS CHICKEN RECIPE - (4.6/5)
Provided by WaffleCrumbs
Number Of Ingredients 19
Steps:
- Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. Cook bacon in a large skillet until crisp. In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Heat oil in a large skillet over medium heat. Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned. Move chicken to an 11x7 inch or 9x9 inch pan. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese. Bake in a 350° oven for 20-25 minutes, or until cheese is melted and chicken is done.
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ALICE SPRINGS CHICKEN (OUTBACK COPYCAT) - CULINARY HILL
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Ratings 185Total Time 1 hr 10 minsCategory Main CourseCalories 766 per serving
- In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
- Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
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- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
- 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" x 13" casserole dish or pan.
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