Outback Steakhouse Alice Springs Chicken
2 large chicken breasts
1 cup honey mustard
2 tablespoons garlic powder
2 tablespoons seasoning blend (any chicken seasoning will do)
1 teaspoon black pepper, divided
3 tablespoons extra virgin olive oil, divided
4 tablespoons unsalted butter
8 oz button mushrooms, chopped
2 teaspoons salt
12 strips cherry wood smoked bacon
1 tablespoon unsalted butter
4 oz Colby Jack cheese
Fresh parsley for garnish
In a bowl, combine 1 cup honey mustard, 2 tablespoons each of garlic powder and seasoning blend, 1/2 teaspoon black pepper, and 1 tablespoon olive oil.
Coat the chicken breasts in the marinade and let them rest in the refrigerator overnight.
The next day, heat 4 tablespoons butter in a pan over medium heat. Add the chopped button mushrooms and sauté until they soften and turn brown. Season with 2 teaspoons salt. Remove from heat and set aside.
In the same pan, cook 12 strips of bacon until crispy. Remove from heat and let it cool before chopping.
Preheat your oven to 375°F (190°C).
In a separate pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter. Sear the chicken on both sides until browned. Transfer the chicken to a baking dish.
Bake the chicken in the preheated oven for 10 minutes. source: ineskohl.info
Remove the chicken from the oven and drizzle with more honey mustard. Top with sautéed mushrooms, half of the chopped bacon, and Colby Jack cheese.
Scatter the remaining bacon on top and bake again for an additional 10 minutes until the cheese is melted.
Finish with a sprinkle of black pepper and garnish with fresh parsley. Enjoy your Alice Springs Chicken!
Make sure to let me know how your dish turns out in the comments below. Happy cooking!