Outback Steakhouse Chicken Salad Recipes
OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN AND HONEY MUSTARD RECIPE
Looking for a copycat recipe for Outback Steakhouse Alice Springs Chicken and Honey Mustard? This copycat will wow you and your family and will become a regular hit at your table.
Provided by Camille Beckstrand
Categories Main Course
Time 1h20m
Number Of Ingredients 16
Steps:
- Sprinkle and rub the chicken breasts with seasoning salt.
- Cover and refrigerate for 30 minutes.
- Cook bacon in a large skillet until crisp.
- In small bowl, mix the mustard, honey, mayonnaise, and dried onion flakes to make a honey mustard that will go over the chicken (this is different than the dipping sauce below).
- Heat oil in large skillet over medium heat. Place chicken in skillet and saute for 3 to 5 minutes per side, or until browned.
- Move chicken to an 11 x 7 inch or 9 x 9 inch pan.
- Apply the honey mustard to each breast, then top with mushrooms, cooked bacon, and shredded cheese.
- Bake in a 350° oven for 20-25 minutes or until cheese is melted and chicken is
- cooked through.
- Serve with honey mustard dipping sauce.
Nutrition Facts : Calories 821 kcal, Carbohydrate 50 g, Protein 46 g, Fat 50 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 162 mg, Sodium 1898 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
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- Rub chicken breast with Seasonal All and set aside to marinate for 1 hour. While the breast is marinating, fry bacon crisp and drain. Gather all other items together and make ready for the preparation. Take chicken from marinade and saute on medium heat in a pan with just enough oil to prevent sticking. Cook on both sides until slightly golden and cooked in the middle but not dry.
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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.
- Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
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