Friday, February 18, 2011
Alice Springs Chicken Outback Steakhouse Copycat Recipe
Ingredients: Directions: 1. Make a batch of
4 skinless, boneless Chicken Breast halves
1 tablespoon Vegetable Oil
2 cups sliced Mushrooms
2 tablespoons Butter
Salt and Pepper to taste
Paprika
12 slices Bacon, fully cooked
1 cup shredded Monterey Jack Cheese
and
1 cup shredded Cheddar Cheese
or
2 cup shredded Mexican Blend Cheese
2. Pour about ½ of a single batch or ¼ of a double batch of the 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.
3. Preheat oven to 375 F
4. Heat up the oil in a frying pan on the stove and sear each chicken breast 3-4 minutes per side until golden brown.
5. Transfer chicken to oven safe pan and brush with honey mustard.
6. Salt and pepper breasts.
7. Add butter to frying pan and sauté mushrooms.
8. Stack bacon across each breast, spoon mushrooms on each breast and then approx ½ cup of cheese on each.
9. Cover pan with foil or lid and bake 7-10 minutes to melt cheese. Dust with paprika and serve with honey mustard.
10. Serve with your favoite fries, steamed veggies or loaded baked potato!
The Best Honey Mustard You've Ever Tasted
Ingredients:
- 1 cup Mayonnaise (as always we suggest Duke's Mayonnaise -- this southern favorite is all we ever use.)
- 4 tablespoons Sugar
- 4 tablespoons Cider Vinegar
- 6 tablespoons Honey
- 2 tablespoons French Mustard (or any other kind works)
- 2 tablespoons Soy Sauce
Directions:
1. Place all ingredients in a bowl and mix.
2. Make at least an hour before and refrigerate to let flavors combine.
3. Store it in a clean jar in the refrigerator for up to two weeks. Don't worry, it won't last that long.
Posted byKariat6:52 PM
18 comments:
UnknownMarch 29, 2011 at 10:30 AM
I add curry to my honey mustard and I use reg salad dressing instead of mayo no soy sauce, and a hint of paprika and chili powder. I didnt use vinegar. It was a different taste but worth it!
yours sounds wonderful ! I ma trying it today.KariMarch 31, 2011 at 8:20 AM
Thanks for tip's Katt! Your version sounds awesome too! I am anxious to try it with the chili powder and paprika for the extra kick, Take Care! :)
TiffanyJuly 16, 2012 at 4:30 PM
this is really a great recipe! The honey mustard dressing makes it, the hubby loved it and commented on the honey mustard too. I served it over salad. I didn't have near enough cheese, but every other thing I followed to a T. Thx for posting
KathyAugust 5, 2013 at 8:11 AM
I would use Hellman's or Kraft. I can get Duke but I don't really care for it.
UnknownApril 25, 2016 at 9:11 AM
It's a nice taste, but if you are looking for a traditional honey mustard that mostly tastes of honey and mustard-this is NOT IT
UnknownApril 25, 2016 at 9:29 AM
I realize now that it has to be a little different. Marinades need an acid. Will be marinading overnight to try tomorrow.
Pearl SmithOctober 7, 2019 at 2:12 AM
Hey, thanks for the recipe. Loved your blog.
In case you want to try Outback steakhouse in Cooper City and you don't want to cook it at your own, just visit Pollos & Parrillas.
This is the best steak restaurant in Cooper City.AnonymousMay 16, 2022 at 6:04 AM
So after searing the chicken, you're only baking it for 7 minutes?
Fred SOctober 9, 2023 at 10:22 AM
I am confused regarding the cheese...you call for 2 cups of cheese in the recipe, but you only put 1 cup on the chicken before covering it to allow for it to melt...what happens to the other cup of cheese?
AnonymousJanuary 22, 2024 at 2:58 PM
I was confused, too - but it says 1/2 cup over each chicken breast.
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