Alice Springs Chicken
A delicious dish inspired by Outback Steakhouse, featuring marinated chicken breasts topped with mushrooms, bacon, and cheese. Perfect for cozy dinners or entertaining guests.
Ingredients
Marinade
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayo
- 2 teaspoons lemon juice
Chicken and Toppings
- 3 to 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 Tablespoons salted butter
- 6 ounces mushrooms, sliced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 6 slices bacon, cooked then chopped
- 2 cups Colby-Jack shredded cheese
- Freshly chopped parsley for garnish
Instructions
Preparation
- Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. Reserve about 1/3 cup of marinade for dipping.
- Put the chicken breasts in a large zip-lock bag. Pound the chicken to an even thickness.
- Pour in the remaining marinade, seal the bag, and shake to coat the chicken. Refrigerate for 1 hour or overnight.
Cooking
- Preheat the oven to 400 degrees F.
- In a large oven-safe skillet, melt the butter over medium heat. Add the sliced mushrooms, seasoned salt, and pepper. Sauté until brown, about 5 minutes. Set mushrooms aside.
- Wipe out the skillet and heat the olive oil. Add the marinated chicken, discarding any remaining marinade.
- Cook chicken for 5 minutes on one side until golden-brown, then flip and cook for another 5 minutes.
- Top each chicken breast with cooked mushrooms, chopped bacon, and shredded cheese.
- Bake in the oven until cheese melts and the internal temperature of the chicken reaches 165 degrees F, about 10 minutes.
- Remove from the oven and serve with fresh parsley and reserved marinade for dipping.
Notes
Pound chicken evenly for consistent cooking. Marinate overnight for enhanced flavor. Monitor the cheese to prevent burning. Consider using cheddar or mozzarella for variation. For a lighter version, substitute Greek yogurt for mayo and add spinach or tomatoes.