Alice Springs Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
1 teaspoon garlic powder
02 -
4 boneless chicken breasts, no skin (about 6 ounces each)
03 -
1 teaspoon seasoned salt
→ Honey Mustard Sauce
04 -
⅓ cup of honey
05 -
1 tablespoon dried onion chunks
06 -
2 teaspoons Worcestershire
07 -
½ cup Dijon-style mustard
08 -
¼ cup full-fat mayonnaise
→ Toppings
09 -
2 tablespoons parsley, chopped fresh
10 -
6 slices of bacon, sliced in half
11 -
2 cups fresh mushrooms, thinly sliced
12 -
2 cups of Colby-Jack cheese, freshly shredded
# Instructions:
01 -
Place chicken breasts between plastic sheets and flatten to about half an inch thick. Sprinkle both sides evenly with garlic powder and seasoned salt.
02 -
Stir together honey, mayo, Dijon, Worcestershire sauce, and dried onions. Save half for dipping. If you’ve got time, let the chicken soak in the rest of the mix for 1 to 8 hours.
03 -
In a large oven-safe skillet, fry bacon until crispy, then place on paper towels to drain. Save the leftover grease.
04 -
Cook mushrooms for about 5 minutes in 1 tablespoon of the bacon grease until soft, then transfer to another bowl.
05 -
Using the same skillet with 1 tablespoon bacon grease, cook chicken for about 5 minutes on each side. Pour leftover sauce on top, then pile on mushrooms, bacon, and cheese.
06 -
Bake at 350°F for 15-20 minutes until the chicken hits 165°F in the center. Let it sit a moment, then sprinkle with parsley and serve with the reserved sauce.
# Notes:
01 -
Marinate up to 8 hours for deeper flavors
02 -
Based on Outback menu favorite
03 -
Goes fantastic with roasted broccoli and a baked potato