Indulge in the classic flavors of grilled chicken breasts glazed with honey mustard, accented by crispy bacon, mushrooms, and melted Colby-Jack cheese. This Outback Steakhouse Alice Springs Chicken dupe will have your tastebuds traveling Down Under in no time!
Remember those golden days when dining out was as easy as choosing from a menu? One fateful evening, I stumbled into an Outback Steakhouse. The aroma of grilled meat was intoxicating, and I found myself entranced by a dish named “Alice Springs Chicken.” Fast forward a few years, and that dish still haunted my dreams. I needed to recreate that symphony of flavors in my own kitchen. After several humorous mishaps (like mistakenly using chocolate syrup instead of corn syrup – don’t ask), I perfected this rendition. Now, I’m on a mission to bring that joy to your table!
Why You’ll Love Outback Steakhouse Alice Springs Chicken:
Ditch the usual grilled chicken routine and embrace this Outback-inspired treat. What sets it apart? First off, it’s a harmonious blend of sweet, savory, and cheesy. The honey mustard isn’t just a topping; it’s an experience. Then there’s the bacon, because let’s face it, bacon makes everything better. Topped off with mushrooms and an avalanche of Colby-Jack cheese, it’s not just a dish; it’s an adventure on a plate!
Ingredients For Outback Steakhouse Alice Springs Chicken:
- Honey Mustard Sauce: While we’ve recommended specific measurements, feel free to adjust based on the intensity of your mustard and your sweet-to-sharp ratio preference.
- Chicken: Opt for fresh chicken breasts, as these yield the juiciest results.
- Bacon: Ensure it’s fried to a crisp; nobody likes flimsy bacon.
- Cheese: If Colby-Jack isn’t accessible, feel free to substitute with a blend of Colby and Monterey Jack or even cheddar.
- Mushrooms: Canned or jarred mushrooms are handy, but if you’re a mushroom aficionado, fresh ones sautéed in butter can elevate the dish.
- Parsley: This is not just for aesthetics; it adds a hint of freshness to the ensemble!
How To Make Outback Steakhouse Alice Springs Chicken:
Honey Mustard Magic: Blend together mustard, honey, corn syrup, and mayo until it’s smoother than a jazz tune. Adjust to taste.
Chicken Prep: Rub those chicken breasts with McCormick Season All. Let them sit back, relax, and marinate for about an hour.
Bacon Time: Fry the bacon until it’s as crisp as autumn leaves. Drain and set aside.
Chicken Sauté: Heat a hint of oil in a pan on medium. Add your chicken. Cook until they’re golden divas. Ensure they’re fully cooked but avoid turning them into the Sahara.
Assembly: Spread a generous amount of honey mustard over each chicken. Top with mushrooms and bacon like you’re adding sprinkles to a cake. Drown them in cheese!
Melty Magic: Whisk your chicken into a 350°F oven or pop into a microwave till the cheese is molten goodness.
Final Touch: Sprinkle parsley for that gourmet look and serve with extra honey mustard. Bon appétit!
Cooked Alice Springs Chicken can be stored in an airtight container in the fridge for up to 3 days. When ready to serve again, reheat in the oven to restore its crispy glory. Freezing isn’t recommended because of the dairy components.
Variations and Substitutions:
- Vegetarian Twist: Substitute chicken with thick slices of grilled tofu or portobello mushrooms.
- Cheese Options: Can’t find Colby-Jack? Cheddar, Monterey Jack, or Pepper Jack will do the trick.
- Bacon Alternatives: Turkey bacon or even prosciutto can be a worthy substitute.
- Spice It Up: Add some chili flakes or a spicy seasoning to the honey mustard sauce for an extra kick!
Outback Steakhouse Alice Springs Chicken
For the Honey Mustard Sauce:
- 1/2 cup mustard prepared variety
- 1/4 cup pure honey
- 1/4 cup light corn syrup
- 1/4 cup mayonnaise
For the Chicken:
- 1 pound boneless skinless chicken breasts, portioned into 4
- 1/2 teaspoon McCormick Season All
- 6 pieces of bacon crisply fried and bisected
- 1 cup of mushrooms sliced and drained (either canned or preserved in a jar)
- 3 cups of Colby Jack Cheese finely shredded
- 2 teaspoons of parsley finely chopped
For the Honey Mustard Sauce:
- Combine mustard, honey, corn syrup, and mayonnaise in a mixing bowl. Whisk the mixture until it achieves a smooth consistency, ensuring there are no lumps. The amount of corn syrup can be adjusted based on the sharpness of the mustard or personal preference.
For the Chicken:
- Gently massage the chicken breasts with the McCormick Season All. Set aside, allowing the chicken to marinate for approximately one hour.
- In a separate pan, fry the bacon until it achieves a crisp texture. Once done, drain the excess fat and set the bacon aside.
- In a skillet, sauté the chicken breasts over medium heat, using a minimal amount of oil to prevent the chicken from adhering to the pan. The chicken should be cooked on both sides until it takes on a light golden hue and is thoroughly cooked in the center without being overly dry.
- Once cooked, remove the chicken from the skillet and place them on a clean surface.
- Generously apply the honey mustard sauce onto each chicken breast.
- Adorn each chicken breast with a proportionate layer of sliced mushrooms, followed by three bacon slices.
- Carefully cover each chicken breast with the shredded Colby-Jack cheese in an even layer.
- Transfer the chicken to a pre-heated oven set at 350°F. The chicken should remain in the oven until the cheese has melted thoroughly.
- Once done, garnish with chopped parsley and serve promptly with additional honey mustard sauce on the side.