Recipe For Alice Springs Chicken

Hey there, my dear friends! Welcome back to Restaurant Recipe Recreations! As we dive into the first week of August, I can’t contain my excitement to share with you the mouthwatering recipe of Alice Springs Chicken from Outback Steakhouse. This grilled and marinated chicken breast, coated with a honey mustard glaze, and topped with crispy bacon, sautéed mushrooms, and a blend of monterey jack and cheddar cheeses is a true delight. Trust me, it’s absolutely scrumptious!

This recipe is a special request from one of my loyal viewers, Krista. Thank you, Krista, for being such a wonderful fan and requesting this amazing dish. If any of you have a favorite restaurant dish or recipe you’d like me to feature, drop it in the comments below. I promise to check it out and respond to each one of your requests. Don’t forget to hit the subscribe button and the notification bell so you won’t miss any of my upcoming episodes, just like Krista!

Alright, let’s get started! You’ll need four 5 oz. chicken breasts pounded or sliced thinly. Along with that, gather a package of thick-cut bacon, 10 ounces of button mushrooms, premium honey, dijon mustard, vegetable oil, yellow cheddar cheese, unsalted butter, monterey jack cheese, fresh lemon, unsmoked paprika, fresh garlic, fresh Italian parsley, and kosher salt.

Recipe For Alice Springs Chicken
Recipe For Alice Springs Chicken

Prepare the Marinade

To begin, let’s marinate the chicken. In a bowl, combine 1/2 cup of Grey Poupon dijon mustard, 1/2 cup of premium honey, 1 tbsp of vegetable oil, minced garlic clove, and the fresh juice of one whole lemon. Whisk these ingredients until well blended. Remember to set aside about a half-cup of this marinade for later use as a glaze. Pour the rest of the marinade over the chicken, ensuring that each piece is fully coated and submerged. Cover the chicken with plastic wrap and refrigerate for at least 2 hours.

Prepare the Ingredients

While the chicken is marinating, let’s prepare the remaining ingredients. Par-cook 8 slices of thick-cut bacon. Grate one cup of yellow cheddar cheese and one cup of monterey jack cheese using a box grater. Slice 10 ounces of button mushrooms to a thickness of 1/4 inch. In a medium-sized saucepan, melt two tablespoons of unsalted butter on high heat. Once the butter starts sizzling, add the sliced mushrooms, a pinch of kosher salt, and cracked black pepper. Sauté the mushrooms until they turn a golden brown color, then set them aside.

Grill the Chicken

Now, it’s time to grill the marinated chicken. If you have an outdoor grill, go ahead and use it. Otherwise, a nonstick grill pan will work just fine. Brush a little vegetable oil onto the grill pan and heat it up until extremely hot. Place the chicken breasts on the grill and season each one with a pinch of kosher salt and fresh cracked black pepper. Grill the chicken for 4 minutes per side, brushing each breast with the remaining marinade. Add a criss-cross of two slices of bacon to each chicken breast and top them off with sautéed mushrooms. Sprinkle 1/4 cup of monterey jack cheese and 1/4 cup of cheddar cheese on each breast.

Bake to Perfection

Preheat your oven to 375 degrees. Place the Alice Springs Chicken in the oven and bake for about seven to eight minutes, or until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165 degrees.

And there you have it, my friends! The irresistible Alice Springs Chicken that will make you feel like a master chef! Trust me, the flavors are absolutely incredible! Now, stay tuned for my next episode where I reveal another insanely popular and highly requested recipe: Ruth’s Chris Steakhouse Veal Osso Buco Ravioli. You won’t find this recipe anywhere else on the internet, so be sure to join me for that special occasion.

Remember, life is short, so let’s make every moment awesome! Cheers to you all, my lovely friends. For more amazing recipes from Outback or Ruth’s Chris Steakhouse, check out El Reno Ok.

Alice Springs Chicken

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