OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
This was sent to my via Facebook, tried it and my family loved it.
Provided by Sandy Smith
Categories Steaks and Chops
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes
- 2. While chicken is in the fridge, cook bacon in a large skillet until crisp. Remove bacon and se aside. **DO NOT DISCARD GREASE**
- 3. Saute chicken in the bacon grease for 3-5 minutes per side, or until browned. Place chicken in a 9x13 casserole dish or pan.
- 4. To make the honey mustard: In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Spread some of the honey mustard over each piece of the chicken, top with crumbled bacon, and shredded cheese.
- 5. Bake in a 350 degree oven for 30 minutes, or until cheese is melted and chicken is done.
BAKED ALICE SPRINGS CHICKEN - OUTBACK STEAKHOUSE RECIPE - (4.7/5)
Provided by á-48383
Number Of Ingredients 9
Steps:
- First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan. To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.
BEST EVER OUTBACK ALICE SPRINGS CHICKEN
Serious comfort food from your own kitchen. You don't have to leave the house to get the food you want. I know when went to Outback, this is what I always ordered. Now, why bother. Its easy to put together. Sometimes I don't even bother marinating the chicken and its just as good. No gratuity please. Save your money and fill your tummy. Prep time excludes marinating time.
Provided by Bay Laurel
Categories Chicken Breast
Time 40m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour about 1/4-1/2 of honey mustard in a bowl and add the chicken.
- Set in the refrigerator to marinate for 2 hours or, better yet, overnight.
- Save remaining honey mustard in a sealed container in 'fridge to use as a dipping sauce later.
- Preheat oven to 375 F
- Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
- Transfer chicken to oven safe pan and brush with honey mustard.
- Salt and pepper breasts.
- Add butter to frying pan and saute mushrooms.
- Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
- Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.
Nutrition Facts : Calories 552.4, Fat 41.1, SaturatedFat 19.7, Cholesterol 161.9, Sodium 716.1, Carbohydrate 1.9, Fiber 0.4, Sugar 1, Protein 42.9
OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
The Alice Springs Chicken is a favorite of mine. It is a great way to dress up plain old chicken breasts.
Provided by Chef Otaktay
Categories Chicken Breast
Time 1h26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub chicken breast with Seasonal All and set aside to marinated for 1 hours While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside.
- Gather all other items together and make ready for the preparation.
- Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan.
- Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350°F or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side.
- Honey Mustard: Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste.
Nutrition Facts : Calories 945.5, Fat 61.9, SaturatedFat 26.9, Cholesterol 200.2, Sodium 1355.8, Carbohydrate 42.7, Fiber 1.2, Sugar 25.7, Protein 56.3
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- Season the chicken on both sides with salt and pepper to taste. Season with 1/2 teaspoon of the garlic powder. Over medium heat in the same pan with the bacon fat, sear the chicken on both sides until golden brown, they do not have to cook through. About 8 minutes. Set the chicken on a pan and set aside.
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- Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
- Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
- Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
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