Alice Springs Chicken
A savory grilled chicken dish topped with crispy bacon, sautéed mushrooms, and melted cheese, served with a signature honey mustard sauce. Inspired by the famous Outback Steakhouse recipe, it's a rich and satisfying comfort food classic.
Equipment
- Frying Pan
- Oven
- Mixing Bowl
Ingredients
Marinade and Sauce
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 tbsp vegetable oil
Chicken Assembly
- 4 boneless skinless chicken breasts
- 6 slices bacon cooked
- 1 cup mushrooms sliced
- 1 cup Monterey Jack cheese shredded
- 1 cup Cheddar cheese shredded
Instructions
- In a mixing bowl, whisk together Dijon mustard, honey, mayonnaise, and vegetable oil to make the marinade. Reserve about 1/4 cup of this sauce for serving.
- Place the chicken breasts in a shallow dish or zip-top bag. Pour the remaining marinade over the chicken. Cover and refrigerate for at least 1 hour.
- Preheat a frying pan over medium heat. Remove the chicken from the marinade and cook for 3-4 minutes per side, until golden. Transfer to an oven-safe dish.
- Top each chicken breast with cooked bacon, sautéed mushrooms, and a mix of Monterey Jack and Cheddar cheese.
- Place the dish in a preheated oven at 375°F (190°C) and bake for 15-20 minutes, until the cheese is melted and bubbly.
- Serve hot, drizzled with the reserved honey mustard sauce.
Notes
For best flavor, marinate the chicken overnight. You can also use a mix of different cheeses based on preference.