Alice Springs Chicken is a popular dish served at Outback Steakhouse. While I don’t have access to the exact recipe used by the restaurant, I can provide you with a recipe that closely replicates the flavors of the dish. Here’s a homemade version of Alice Springs Chicken:
Ingredients:
For the chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 tbsp olive oil
For the toppings:
- 6-8 slices of bacon, cooked until crispy
- 1 cup sliced mushrooms
- 2 cups shredded Colby Jack cheese (or any cheese blend you prefer)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a small bowl, mix the Dijon mustard and honey until well combined.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side or until they get a nice golden brown color.
- Brush the honey mustard mixture generously over each chicken breast, ensuring they are fully coated.
- Add the sliced mushrooms on top of each chicken breast.
- Place the skillet with the chicken and mushrooms into the preheated oven.
- Bake for about 20-25 minutes or until the chicken is fully cooked through (internal temperature reaches 165°F/74°C).
- Remove the skillet from the oven and top each chicken breast with the shredded cheese and bacon slices.
- Return the skillet to the oven and broil on high for about 2-3 minutes or until the cheese is melted and bubbly.
- Garnish with chopped parsley, if desired.
- Serve the Alice Springs Chicken with your choice of sides, such as mashed potatoes, steamed vegetables, or a fresh salad.
Enjoy your homemade version of Outback Steakhouse’s Alice Springs Chicken! Keep in mind that this recipe is a close approximation and may not be identical to the restaurant’s version.
