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!
![Outback Steakhouse Alice Springs Chicken](https://thatovenfeelin.com/wp-content/uploads/2023/10/ALICE-SPRINGS-CHICKEN-OUTBACK-COPYCAT-1.png)
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!
Storage Options:
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
Ingredients
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
Instructions
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.