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Outback Steakhouse Alice Springs Chicken Recipe
Outback Steakhouse Alice Springs Chicken
By Todd Wilbur

Recipe Type: Entree
Calories: 623
Cook Time: 2 hours 30 minutes
Recipe Rating: 5.0 (20 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
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.

Just like Outback!  
Submitted on: 03/19/14
This was DELICIOUS. Definitely add the mayo and you'll probably want to double the marinade recipe. Grilling the chicken is a much better idea but it still tastes amazing if you bake. I will absolutely make this again! My whole family and friends who have tried it loved it. 5 stars!
Birthday Surprise
Submitted on: 03/11/14
This was like being at the Outback. I also grilled and finished off in the oven. The only thing I changed was I added a half cup of mayo to the Honey Mustard Sauce. My family loved it.
great and easy to make
Submitted on: 02/28/14
I marinated it like the recipe then grilled the chicken. Then I put it in a dish with the cheese and bacon and finished in the oven. Since I put in oven for 7 minutes I took a few minutes off the grill time so it wouldn't be overdone.
Better than the original
Submitted on: 12/25/13
Cooked it with chicken thighs and grilled it instead of searing - it was super juicy and less oily than the original. Great flavours and super easy to make, even for a novice like me! Only difficulty was trying to get the timing right for the oven grill. I served with grilled veggies.
Submitted on: 10/16/13
Made with honey Dijon mustard and added a little more honey and mayo.. so good! Sweet potato on the side :)
almost the same
Wyoming Wendy  
Submitted on: 10/12/13
Actually it is very close. I heard from an Outback employee that the honey mustard sauce they use actually has mayo in it. Try it with a cup of mayo stirred in. Ummm
Outback kickin chicken!
Submitted on: 09/17/13
This is a great recipe I made this but without the mushrooms and I topped it with green onion instead of parsley wow my family loved it I the comes this to all I will definitely make this again stars *****
Better than the original
Submitted on: 08/02/13
I've made this many times for my family and for guests. Everybody loves it! I recently went to the Outback and ordered it and I must say that this recipe is even better than what they served!
Amazed by the flavor
Keith S.  
Submitted on: 08/01/13
The first time I made his I pan seared the chicken like the recipe says and it was amazing. The second time I grilled like Jason recommended and POP it was even more amazing with plenty of compliments.
Recommended for everyone
Submitted on: 07/16/13
I hate to admit that since I have found this recipe, I make it at home now and order other specialties at Outback. I have found this recipe to be "on the mark" with the original Outback recipe. I will keep it in my recipe archive for future meal ideas. Love It!!!
Craving Satisfied
Submitted on: 06/30/13
I've been having a craving for Alice Springs Chicken for weeks! (I live in Canada where there is no Outback =/) I took advice from Jason and grilled the chicken. It turned out perfect! Tastes just like the one at the restaurant, this is a good recipe.
Mary Turner  
Submitted on: 06/03/13
My husband and my daughter love it and now many of my family in Texas beg for this when I go home!
Submitted on: 05/22/13
As a former employee of outback, the proper way to prepare this is to grill the chicken, not bake it. Then melt the cheese on the chicken with the grill on low. Guaranteed it tastes better.
Submitted on: 05/11/13
1st try. Turned out really moist and good! Will definitely make again.
Jessica Hampton  
Submitted on: 04/30/13
The whole family loved this chicken! Adding this to my dinner rotation!
Wonderfully delicious!
Susan Richardson  
Submitted on: 04/28/13
My picky 5 year old son even called for seconds. I made this minus the shrooms as we are not fans. Great and easy recipe!
Ginger Letson  
Submitted on: 03/08/13
LOVE this recipe! Always a big hit!
love it!
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.