|
|
| |
 |
| Outback Steakhouse Alice Springs Chicken | By Todd Wilbur
|
| Recipe Type: Entree |
| Calories: 623 |
| Cook Time: 2 hours 30 minutes |
|
Recipe Rating: 5.0 (4 reviews)
|
|
 |
| |
| |
|
|
Menu Description: "Grilled chicken breast and bacon smothered in mushrooms, melted Monterey Jack and Cheddar cheeses, with honey mustard sauce."
In the late eighties, as the public's concern about eating beef was growing, the restaurant industry saw a big shift toward chicken meals. In the midst of a poultry-crazy country, that last thing you'd expect anyone to do is open a steakhouse. But that's exactly what the boys who founded Outback Steakhouse did. And by the time their restaurant had become the sixth largest dinnerhouse chain in the country, they had proven what many people still want is a big honkin' slab of beef.
With a menu dominated by beef items, it's nice to find that the restaurant can do great things with chicken meals as well, such as the Alice Springs Chicken. You'll love the mushrooms, bacon, cheese, and honey mustard piled on a chicken breast that's been grilled on the "barbie".
Source: "Top Secret Restaurant Recipes" by Todd Wilbur..
|
|
|
 |
|
|
Honey Mustard Marinade
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 teaspoon vegetable oil
1/2 teaspoon lemon juice
4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced mushrooms (10 to 12 mushrooms)
2 tablespoons butter
salt
pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 teaspoons finely chopped fresh parsley
|
|
|
 |
|
|
1. Use an electric mixer to combine the Dijon mustard, honey, 1 1/2 teaspoons oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
2. Pour about two-thirds of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
3. After the chicken has marinated, preheat the oven to 375 degrees F. and heat up an ovenproof frying pan large enough to hold all four breasts and 1 tablespoon of oil over medium heat. (If you don't have an ovenproof skillet, transfer the chicken to a baking dish for baking after searing.) Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.
4. In a small frying pan, saute the sliced mushrooms in the butter.
5. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.
6. Season the chicken with salt, pepper, and a dash of paprika.
7. Stack two pieces of cooked bacon, crosswise, on each chicken breast.
8. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly.
9. Spread 1/4 cup of Monterey Jack cheese into eeach breast followed by 1/4 cup of Cheddar.
10. Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
11. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
|
|
|
|
 |
Ginger Letson
Submitted on 03/08/13 |
|
| LOVE this recipe! Always a big hit!
|
|
michelle crater
Submitted on 06/12/12 |
|
| i really love this recipe! |
|
Donna Lefurgey
Submitted on 02/02/11 |
|
| Been making this for years. Have the book (Top Secret Restaurant Recipes). |
|
Bridget Dempsey
Submitted on 01/04/11 |
|
| Rave reviews!!! Have made it several times and it's always a hit. |
|
|
|
