Recipe—Bacon Cheddar Chicken (Copycat Version of Outback’s Alice Springs Chicken)

Bacon Cheddar Chicken

I am a bacon and cheese fanatic, which is why I am in LOVE with Outback Steakhouse’s Alice Springs Chicken. If you have never had this dish I speak of, let me tell you all about it. It is a juicy chicken breast cooked in a sweet and tangy honey mustard sauce, then topped with the most delicious things you can think of, sautéed mushrooms, bacon, and cheese, LOTS of cheese! Yummy-messy-goodness that’s what this is! I will admit though, I think mine is slightly better than Outback’s. Shhhhhh… don’t tell. While this dish does require a bit of prep I personally think it is well worth it.

Note: For best results be sure to allow adequate time for marinating the chicken breasts.

INGREDIENTS
1 c Dijon mustard
1 c honey
1/2 c mayonnaise
1 tsp lemon juice
4 boneless, skinless, chicken breasts
1 tbsp olive oil
2 tbsp butter
2 c white mushrooms, sliced
salt and pepper
paprika
8 slices bacon, cooked
1 c Monterey jack, shredded
1 c cheddar, shredded
2 tsp fresh parsley, chopped

STEPS

  • In a medium sized bowl mix together the mustard, honey, mayonnaise, and lemon juice until well combined.
  • Spoon out half of the marinade and place in a small bowl, cover, and chill until later.
  • Add the chicken breast to the large bowl with the marinade and toss to coat.
  • Cover the bowl and place in the fridge for 2–12 hours to marinade.
  • Preheat oven to 375º.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chicken to the skillet and discard the marinade that the chicken was soaking in.
  • Cook the chicken for 5–7 minutes per side or until golden brown.
  • While the chicken is cooking melt the butter in a small skillet over medium-high heat and sauté the mushrooms.
  • Transfer the cooked chicken breasts to a large baking dish and drizzle with some of the reserved honey mustard marinade. (Save the leftover marinade to serve alongside the finished dish.)
  • Season the chicken with salt, pepper, and paprika.
  • Place two pieces of bacon on each chicken breast and top with the sautéed mushrooms.
  • Sprinkle the Monterey jack on each breast and then the cheddar.
  • Bake the dish for 10–12 minutes or until the cheese is thoroughly melted and the chicken cooked through.
  • Remove the dish from the oven and sprinkle the chopped parsley over the melted cheese.
  • Serve each chicken breast with a small side of the honey mustard.

Recipe adapted from Favorite Family Recipes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s