Outback Steak House Honey Mustard Sauce Great For Alice Springs Recipes

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN

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.

COPYCAT OUTBACK STEAKHOUSE HONEY MUSTARD DRESSING

Steps:

• Combine all ingredients in a bowl and mix well. Allow to set for at least 2 hours before serving, but overnight is best. You must use Grey Poupon Mustard--do not substitute. Steven Man suggests that you use 1 and 1/4 cups of light mayonnaise and a heaping 1/4 cup of Grey Poupon instead of the regular mayonnaise.

COPYCAT OUTBACK STEAKHOUSE HONEY MUSTARD

Steps:

• Combine the mustard, honey, corn syrup, and mayonnaise in a bowl and mix until completely blended. Use immediately or store in an airtight container in the refrigerator for up to 2 months.

OUTBACK COPYCAT ALICE SPRINGS CHICKEN

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 STEAK HOUSE HONEY MUSTARD SAUCE (GREAT FOR ALICE SPRINGS

Steps:

• Blend all together until completely smooth.
• *NOTE* The ingredients tend to seperate a little if left in the fridge, no problem though just give it a quick stir and its back. Also it tastes better if you make it ahead of time and let it chill for a bit in the fridge, I would say 30 minutes to an hour would be fine.

OUTBACK STEAKHOUSE - ALICE SPRINGS CHICKEN RECIPE - (4.4/5)

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.

OUTBACK STEAKHOUSE COPYCAT RECIPE - ALICE SPRINGS CHICKEN RECIPE - (4.6/5)

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.

OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN AND HONEY MUSTARD RECIPE

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 small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes to make a honey mustard that will go over the chicken (this is different than the dipping sauce below).
• Heat oil in large skillet over medium heat. Place chicken in skillet and saute for 3 to 5 minutes per side, or until browned.
• Move chicken to an 11 x 7 inch or 9 x 9 inch pan.
• Apply the honey mustard to each breast, then top with mushrooms, cooked bacon, and shredded cheese.
• Bake in a 350° oven for 20-25 minutes or until cheese is melted and chicken is
• cooked through.
• Serve with honey mustard dipping sauce.