Copycat Alice Springs Chicken!

One of my favorite things to order at Outback Steakhouse, is the Alice Springs Chicken, so I decided to recreate it at home.  I sort of put my own little spin on it and it turned out great!  Except for the marinade time, it's also fairly quick and easy to do!  Here is what you will need:

1 cup Dijon mustard
1 cup honey
1/2 cup mayonnaise
juice of 1 lemon or lime
1/4 tsp. garlic powder
8 slices bacon
2 tbs. vegetable or canola oil
4 boneless skinless chicken breasts
seasoned salt
black pepper
2 cups sliced fresh mushrooms
2 Tbs. butter
1 tsp. soy sauce
1 tsp. Worcestershire sauce
2 cups shredded Monterrey Jack Cheddar blend cheese

In a mixing bowl whisk together the Dijon mustard, honey, mayonnaise, lime or lemon juice, and garlic powder.   This is going to be both a marinade and a dipping sauce for the chicken.   Place the chicken in a large Ziploc bag and pour half of the marinade over the chicken.  Seal and place in the refrigerator for 1-2 hours.  I wouldn't go more than 2 though because the texture of the chicken can change due to the acid in the limes or lemons. 







Fry the bacon until crisp in an ovenproof skillet that has a lid.  Remove the bacon to a paper towel lined plate.  Add the oil to the bacon drippings.  Remove the chicken from the marinade and throw that marinade away.  Place the chicken in the pan and sprinkle with seasoned salt and pepper however much you prefer.   Brown the chicken on both side.  It takes about 4-5 minutes per side.

While the chicken is browning, saute the mushrooms in 2 Tbs. butter.  When they are just soft sprinkle with the soy sauce and Worcestershire sauce and a little salt and black pepper.  Turn off the heat so they don't over cook. They will be warmed back up in the oven anyway.

Pour half of the remaining unused marinate in a bowl and brush it liberally on both sides of the browned chicken.  Cover with the lid and place in a preheated 350 degree oven for 30 minutes.  If you don't have an ovenproof skillet with a lid, transfer to a baking dish and cover with foil. 

Crisscross 2 strips of the bacon on top of each chicken breast.  Divide the mushrooms between each serving and pile on top of the bacon.  If you don't like mushrooms, leave them off.

Divide the cheese between each serving and pile it up on top.  Place back in the oven, uncovered, for about 5-10 minutes or until the cheese is nice a melted!  Watch it though, because if it melts too much it will run off the chicken.

This is the finished product and my oh my is it delicious!  The chicken is for tender and so tasty!

Serve with the rest of the honey mustard sauce for dipping!  Writing this post is making me hungry...lol