Outback Steakhouse Alice Chicken Recipes

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EASY ALICE SPRINGS CHICKEN



Easy Alice Springs Chicken image

Bacon and cheese add to this dish inspired by the famous one at Outback Steakhouse®, but with a twist! Now you can make it at home! Best served with garlic mashed potatoes and steamed veggies with applesauce for dessert.

Provided by Lisa the Quik Learner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 57m

Yield 2

Number Of Ingredients 5

2 skinless, boneless chicken breasts
salt and ground black pepper to taste
4 slices hickory-smoked thick-cut bacon
1 ½ cups shredded mild Cheddar cheese
2 limes, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken breasts in a baking dish. Season with salt and pepper.
  • Bake chicken in the preheated oven until it is just slightly pink in the center, about 25 minutes. Remove from the oven.
  • Place bacon in a large skillet and cook over medium heat, turning occasionally, until most of the fat has rendered, about 5 minutes. Drain bacon slices on paper towels. Wrap around chicken breasts.
  • Return chicken to the oven and continue baking until an instant-read thermometer inserted into the center reads 165 degrees F (74 degrees C) and bacon is crispy, about 15 minutes more. Sprinkle Cheddar cheese on top; bake until melted, 2 to 5 minutes. Serve with limes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 2.6 g, Cholesterol 173.4 mg, Fat 38.3 g, Fiber 0.1 g, Protein 51.4 g, SaturatedFat 21.1 g, Sodium 1076.2 mg, Sugar 0.7 g

OUR VERSION OF OUTBACK'S ALICE SPRINGS CHICKEN



Our Version of Outback's Alice Springs Chicken image

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

1 cup Dijon mustard ((Grey Poupon))
1 cup honey
1/2 cup mayonnaise
1 teaspoon lemon juice
4 chicken breasts (skinless, boneless, cut into halves)
1 tablespoon vegetable oil
2 cups sliced mushrooms
2 tablespoons butter
salt and pepper
paprika
8 slices bacon (cooked)
1 cup Monterey Jack cheese (shredded )
1 cup Cheddar cheese (shredded )
2 teaspoons fresh parsley (finely chopped )

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

OUTBACK STEAKHOUSE'S ALICE SPRINGS CHICKEN



Outback Steakhouse's Alice Springs Chicken image

Make and share this Outback Steakhouse's Alice Springs Chicken recipe from Food.com.

Provided by Mysterygirl

Categories     Chicken Breast

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breasts, 1/2 " thick
honey mustard
6 slices bacon, sliced in half
1/2 teaspoon McCormick's Season All
1 cup sliced mushrooms, drained
3 cups shredded colby or 3 cups monterey jack cheese

Steps:

  • Rub chicken breast with Seasonal All and set aside to marinate for 1 hour.
  • While the breast is marinating fry bacon crisp and drain.
  • Sauté chicken breasts on medium heat in pan with just enough oil to prevent sticking.
  • Cook on both sides until a slight golden color and cooked in the middle but not dry.
  • Remove from pan and place in a 9 x 13 dish.
  • Spread chicken breast with honey mustard, cover with a layer of mushrooms, three pieces of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese.
  • Bake at 350 degrees about 15 minutes or until cheese melts.
  • Sprinkle with parsley and extra honey mustard may be served on the side.

OUTBACK STEAKHOUSE ALICE SPRING'S CHICKEN



Outback Steakhouse Alice Spring's Chicken image

Number Of Ingredients 11

1/4 cup honey
2 Tbsp Grey Poupon Dijon Mustard
3/4 cup mayonnaise
12 oz bacon
4 chicken breast, trimmed and pounded to an even thickness
Lawry's seasoning salt (or salt & pepper)
garlic powder
paprika
8 oz fresh mushrooms, sliced
2 cups Colby-Jack cheese
green onions

Steps:

  • Preheat oven to 350 degrees.
  • Combine honey, mustard & mayo and set aside. Cut bacon in half and cook in a large skillet until done. Remove bacon to a paper towel covered plate and set aside. Keep about 2 Tbsp of bacon grease in skillet to fry chicken in. Sprinkle chicken breasts lightly with lawry's, paprika and garlic powder. Brown chicken in skillet over medium high for 5 minutes. Flip and brown the other side. Remove from pan and place in a 13x9 baking dish. Add mushrooms to the skillet and cook in bacon/chicken juices for about 5 minutes. (If you are really feeling crazy, throw a Tablespoon of butter in the pan with them;-)
  • Now divide the honey mustard dressing in half. You want some for serving. Now it's time to layer your chicken. Pour 1/2 of the honey mustard over the chicken, then the mushrooms, cooked bacon and finally, top with the cheese. e
  • Bake at 350 degrees for 20 minutes or until chicken is done. Sprinkle with green onions and serve with reserved honey mustard dressing. ENJOY! - Aunt Bee

BEST EVER OUTBACK ALICE SPRINGS CHICKEN



Best Ever Outback Alice Springs Chicken image

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

1 (12 ounce) jar honey mustard dressing
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
2 cups mushrooms, sliced
2 tablespoons butter
salt and pepper
1 dash paprika
12 slices bacon, fully cooked
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded

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 STEAKHOUSE ALICE SPRINGS CHICKEN



Outback Steakhouse Alice Springs Chicken image

Enjoy your own Outback Steakhouse Alice Springs Chicken at home.

Provided by Stephanie Manley

Categories     Main Course

Time 20m

Number Of Ingredients 10

1/2 cup prepared mustard
1/4 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 pound boneless, skinless chicken breasts (4 portions)
1/2 teaspoon McCormick Season All
6 pieces bacon (fried crisp and cut in half)
1 cup sliced mushrooms ( (canned or in a jar, drained))
3 cups shredded Colby Jack Cheese
2 teaspoons chopped parsley

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

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