Food & Drink Magazine

Outback Steakhouse Alice Springs Chicken

By Steve @hli_steve

Dijon Mustard does not satisfy many peoples palettes but if used properly this spice can make a wonderful recipe. Alice Springs Chicken recipe is one of my favourites recipes. I don’t know for some reason my mom only make this once a year and all she keeps on telling me this is custom and good luck. I have no idea what she means by that I only believe in my appetite and food. I don’t why I am going off topic now but any ways try this Alice Springs Chicken recipe and you`ll know what a great recipe this is.  I guess if you like it than words can`t describe the taste. All I can say is its different and tasty. I love to have it right after my healthy lunch meal.

Honey Mustard Marinade:

  • 1/2 cup Grey Poupon Dijon mustard
  • 1/2 cup honey
  • 1 1/2 teaspoons vegetable oil
  • 1/2 teaspoon lemon juice


  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon vegetable oil
  • 2 cups sliced mushrooms (10-12 mushrooms)
  • 2 tablespoons butter
  • salt and pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Cheddar cheese
  • 2 teaspoons finely chopped fresh parsley
  1. Using an electric mixer, combine mustard, honey, 1 1/2 teaspoons oil and lemon juice in small bowl.
  2. Whip mixture for about 30 seconds.
  3. Pour about 2/3 of marinade over the chicken breasts and marinate them (covered) in the refrigerator, for about 2 hours.
  4. Chill remaining marinade until later.
  5. After the chicken has marinated, preheat oven to 375 F and heat up an oven-proof frying pan (large enough to hold all four breasts) with 1teaspoon of oil over medium heat.
  6. If you don’t have an oven-proof skillet, transfer the chicken to a baking dish for the baking.
  7. Sear chicken in pan for 3-4 minutes per side or until golden brown.
  8. Remove the pan from heat, but keep the chicken in the pan.
  9. As the chicken is cooking, saute the sliced mushrooms in butter in a small frying pan.
  10. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion the chicken marinated in), being sure to save a little extra to serve as a side.
  11. Season chicken with salt, pepper, and a dash of paprika.
  12. Stack two pieces of cooked bacon, crosswise, on each chicken breast.
  13. Spoon the sauteed mushrooms on the bacon, being sure to coat each breast evenly.
  14. Spread 1/4 cup Monterey Jack cheese onto each breast, followed by 1/4 cup of Cheddar.
  15. Bake the pan of chicken for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.
  16. Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.
  17. Place extra marinade in small bowl to serve on the side.



Outback Steakhouse Alice Springs Chicken

Photo by: waitscm

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