Dinners

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

Appetizers, Dinners

Recipe—Chicken Cordon Bleu Rollups

My son loves chicken strips dipped in honey mustard and he also loves croissants. (Who doesn’t, really?) I whole-heartedly made this for him because I knew it would be a hit with the munchkin. Turns out the whole family loved them! This recipe is so simple, quick, and cheap to make. My little guy was even a wonderful helper in assembling them, and of course he made sure to be on quality control check while we were putting them together. Little rascal. I just served these with a big green salad for a balanced dinner. We had plenty of leftovers and they reheated extremely well in the oven. I’m definitely keeping these in mind for appetizers too. They were a perfect finger food and were fun to eat and make!

INGREDIENTS
1/4 c honey
1/4 c yellow mustard
1/8 c mayonnaise
1 lb chicken breast tenders
1 tbsp butter
2 cans crescent rolls
8 slices Swiss cheese, cut in half
8 slices ham cut in half lengthwise

STEPS

  • Combine together honey, mustard, and mayonnaise in a small bowl or measuring cup.
  • Place the chicken tenders in a large Ziploc bag and add in 1/2 of the honey mustard sauce and toss to coat.
  • Melt the butter in a large skillet over medium-high heat and cook the saucy chicken breast tenders flipping once until done, about 10–12 minutes.
  • Separate the crescent rolls into the individual triangles.
  • Spread the remaining honey mustard on each one.
  • Place a slice of the Swiss cheese on each crescent triangle and then top with a slice of ham folded in half.
  • Top each with a cooked breast tender.
  • Roll up the crescent starting at the wide end and place on a baking sheet covered in parchment paper. (The parchment paper helps make cleaning up the melted cheese a breeze!)
  • Repeat with remaining chicken tenders and crescents.
  • Bake for 18–20 minutes or until golden brown.