This recipe brings the flavors of Outback Steakhouse’s famous Alice Springs Chicken to your kitchen. Featuring juicy, grilled chicken breasts topped with tangy honey mustard, crispy bacon, sautéed mushrooms, and a delicious blend of melted cheeses, this dish is perfect for a hearty and flavorful meal.
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup honey mustard (store-bought or homemade)
- 1 cup sliced mushrooms (optional)
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded Monterey Jack and Cheddar cheese blend
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Prep the Chicken:
Season the chicken breasts with salt and pepper. Drizzle each piece with a little olive oil to help it cook evenly and stay moist. - Grill or Sear the Chicken:
Heat a grill or skillet over medium heat. Cook the chicken for 5-6 minutes on each side, or until it reaches an internal temperature of 165°F (74°C) and is cooked through. - Prepare the Mushrooms and Bacon:
While the chicken is cooking, sauté the sliced mushrooms in a little olive oil until they are soft and browned. Set them aside.
Cook the bacon until crispy (either by frying it or microwaving it) and crumble it into small pieces. - Assemble the Dish:
Place the cooked chicken breasts in an oven-safe dish. Spread a layer of honey mustard over each piece. Then, top each chicken breast with sautéed mushrooms, crumbled bacon, and a generous amount of the shredded Monterey Jack and Cheddar cheese blend. - Melt the Cheese and Serve:
Place the dish under the broiler for a few minutes, or until the cheese is melted, bubbly, and golden brown. Garnish with freshly chopped parsley for a burst of color and flavor.