Wednesday, May 1, 2013

Alice Springs Chicken

Spring is finally here and I love it!  Its time to put away the warm Uggs and bring out the cool Toms.  Colorful tulips and blooming cherry trees are everywhere and it shouldn't be long before its time to bring out the flip flops. I haven't been to Outback Steak House in years but when I did go I always ordered Alice Springs Chicken.  I am a big honey mustard fan and this chicken is covered in it besides the bacon, mushrooms and cheese.  This isn't the healthiest chicken you will ever eat but give it a try at least once.  You will be glad you did.  This is from

1 cup Dijon mustard
1 cup honey
1 tbsp vegetable oil
1 tbsp lemon juice
6 boneless skinless chicken breasts
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
12 slices bacon, cooked
2 cups mexican blend shredded cheese

Combine mustard, honey, oil and lemon juice with an electric mixer for one minute.

Pour 1/2 of the mixture in a ziplock bag and marinate chicken in it in the refrigerator for 2-24 hours.

Chill remaining marinade to serve with chicken.

After marinating chicken, preheat oven to 375 degrees.  Put remaining oil in frying pan and heat and brown chicken on both sides.  Transfer chicken to oven safe pan and brush with marinade.

Meanwhile in frying pan add butter and saute mushrooms.

Season chicken breasts with salt and pepper if desired.  Stack bacon across each breast, spoon mushrooms on each breast and then a handful of cheese on each breast.

Cover pan with foil and bake 10-15 minutes.  Serve with honey mustard marinade.


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  1. Hi~ Stopping by today to tell you that I have nominated you for The Liebster Award. For more information on this award go to:

  2. This sounds great. I am glad I saw it at Super Saturday Show and Tell. Thanks for sharing!

  3. This sounds wonderful.. Thanks for sharing on Foodie Friends Friday.


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