Most of us have been to Outback Steakhouse...one of my favorite dishes is Alice Springs Chicken. Juicy chicken breast covered with mushrooms, bacon and cheese and a yummy honey mustard dipping sauce.
After a few trials (and one bad, BAD error) I have come as close as possible to duplicating the recipe from Outback. Tonight, I served it with my Dill Parmesan Red Potatoes and steamed broccoli.
Ingredients:
2 boneless, skinless chicken breasts
10-12 Mushrooms, sliced
6 slices of bacon, cooked
1 cup shredded Colby Jack Cheese
Honey Mustard (I use Hellman's in the squeeze container)
4 tablespoons butter
Season Salt
*The night prior to preparing the dish, marinade (unfrozen) Chicken Breasts in a plastic baggie with the Honey Mustard, roughly 4-6 tablespoons.
When you're ready to prepare the chicken, preheat oven to 350 degrees.
While oven is heating, pan fry 6 slices of bacon. Set aside.
While bacon grease is still hot, melt butter in the pan, saute mushrooms in
bacon grease/butter and a few dashes of season salt until cooked.
bacon grease/butter and a few dashes of season salt until cooked.
By this time, your oven should be heated to 350 degrees, place chicken breasts in a baking dish,
sprinkle tops with season salt. Bake at 350 for 15-20 minutes, or until juices run clear.
When chicken is cooked, put out of the oven and layer with mushrooms, bacon slices and Colby Jack Cheese. Return to oven on low broil for 2-4 minutes or until cheese is fully melted.
sprinkle tops with season salt. Bake at 350 for 15-20 minutes, or until juices run clear.
When chicken is cooked, put out of the oven and layer with mushrooms, bacon slices and Colby Jack Cheese. Return to oven on low broil for 2-4 minutes or until cheese is fully melted.
Voila!
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