Alice Springs Chicken Outback Copycat (Printable Version)
Tender chicken, honey mustard, bacon, and cheese for an Outback Steakhouse-inspired family favorite.
# What You'll Need:
→ Chicken
01 -
4 chicken breasts, horizontally sliced in half
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
Paprika, to taste
05 -
Cooking oil, for browning
→ Honey Mustard Sauce
06 -
80 grams mayonnaise
07 -
20 grams honey
08 -
10 grams stone-ground mustard
→ Toppings
09 -
6 slices cooked bacon
10 -
200 grams Monterey Jack cheese, shredded
→ Optional
11 -
1 cup (100 grams) white button mushrooms, sautéed, or 1 small can mushrooms, drained
# Steps to Follow:
01 -
Season both sides of the chicken breast halves with salt, pepper, and paprika.
02 -
Heat a few tablespoons of oil in a pan over medium-high heat. Brown the chicken on both sides until golden, then transfer to a 33x23 cm baking dish.
03 -
In a small bowl, mix mayonnaise, honey, and stone-ground mustard until smooth.
04 -
Spread the honey mustard sauce over each browned chicken breast. Top with a generous layer of shredded Monterey Jack cheese, followed by slices of cooked bacon. Add sautéed mushrooms if desired.
05 -
Bake in a preheated oven at 175°C for 25 to 30 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
06 -
Serve hot, accompanied by additional honey mustard sauce if desired.
# Additional Notes:
01 -
For an extra tender texture, marinate chicken breasts for 20 minutes in cold water with 1.5 teaspoons baking soda, 2 tablespoons vinegar, and 1 teaspoon salt.